This is so easy to make, and has fooled my nieces (they are eleven) in thinking that it is regular rice (they wanted seconds). You can add any proteins or vegetables to it as you like, but since I was serving the Bok Choy and Japanese Chicken Thighs, I left it plain.
We buy the cauliflower rice already minced. You are more than welcomed to google how to do that if you like, I don’t have that time.
I also cook this in my wok type skillet. I begin with about a teaspoon of olive oil and heat the pan. I cook this on high heat as well. Begin by putting the cauliflower in the hot pan, and stir, adding salt and pepper (I don’t add a lot of salt as I add soy sauce). Cook for about five minutes and then add about two teaspoons of sesame oil on the outside rim of the pan. Stir and continue to cook until the “rice” browns a bit and most of the moisture is evaporated.Make a well in the middle of the pan. Beat two eggs and add to the well. Stir quickly, incorporating the rice. Continue to stir and cook until the eggs are cooked. Serve with some green onions on top and additional soy sauce.