Prepare the cauliflower rice. Remove the florets from the stem. Chop into smaller pieces and add them to a food processor. Pulse the cauliflower until it resembles rice. To avoid all of it turning to mush, pull out any stubborn large pieces, and pour the cauli-rice into a separate bowl. Put the big pieces back in the food processor and pulse until those are the same consistency. This is the hardest step of the whole recipe – I promise!
Cauliflower definitely isn’t the “sexiest” vegetable out there, but recently it’s been getting a LOT of attention. A few years ago, I would have thought you were crazy if you told me you could replace regular rice with cauliflower, but it actually works! No, it doesn’t actually taste like rice… but the cauliflower soaks up the asian flavors in the sauce, and the other veggies add a great crunch and texture. So yum!
Heat a large skillet over medium high heat. When the pan is hot, add the oil, carrots, green onion, peas and peppers. Cook for about 3 minutes until the vegetables start to soften. Add the cauliflower rice to the veggies and let it cook for another 3 minutes or so. Next, add in the soy sauce, hoisin, ginger and sesame oil. Stir until everything is coated.
Create a well in the middle of the pan and pour the beaten egg into it. Scramble with a spatula and when it starts to set, stir into the rest of the cauliflower rice so everything is combined. Serve as a main dish or as a side with chicken, shrimp, beef or tofu!