Cauliflower Fried Rice

From the garden

• 1 head cauliflower, grated on the large holes of a box grater or pulsed into rice-size bits
• 2 medium carrots, cut into small dice
• 1 cup shelled peas — fresh or frozen
• 4 green onions, sliced, whites and greens separated
• 3 cloves garlic, minced

From the pantry

• 3 eggs, beaten
• 1 tbsp fresh ginger, grated
• 3 tbsp soy sauce
• 2 tsp toasted sesame oil
• 2 tbsp vegetable oil — divided
• salt — to taste

1. Heat 1 tablespoon of the vegetable oil in a wide skillet or wok over high heat. Pour in the beaten eggs, scramble in big soft curds until just set, and slide them onto a plate.
2. Add the remaining oil and stir-fry the carrots 2–3 minutes until they start to soften. Add the green onion whites, garlic, and ginger and cook 30 seconds until fragrant.
3. Add the cauliflower rice with a pinch of salt and spread it out. Let it sit undisturbed 2 minutes to toast, then toss and repeat — 5–6 minutes total until tender with browned, nutty spots, not steamed and soggy.
4. Stir in the peas and soy sauce and cook 2 minutes until the peas are bright and just tender.
5. Return the eggs, breaking them into bites, drizzle in the sesame oil, and toss. Serve topped with the green onion tops.