Cauliflower Fried Rice Remix

Avocado oil offers a more stable alternative to sesame oil’s lower smoke point, prevents burning under vigorous stir-frying heat. Instead of raw carrots, blanch briefly to preserve crunch without sacrificing cook time or flavor depth. Switch soy sauce for tamari to avoid gluten and get a richer umami punch. Chili flakes brighten the dish, but adjust for heat tolerance. Frozen veggies don’t need thawing; toss in straight to minimize extra moisture which leads to soggy greens. Eggs incorporated earlier then broken up while cooking — gives texture, binds ingredients subtly instead of layering separate fried eggs. Toasted sesame seeds add final aroma and nutty crunch, optional but highly recommended. Salt sparingly since tamari is quite salty.

Start with medium-high heat but keep an eye, oils can heat fast; you want shimmer, not smoke. Blanch carrots before sautéing for texture control — too raw and they stay hard, too long and turn soft. Adding frozen corn and peas frozen keeps moisture down. Fresh minced ginger and garlic release fragrance during cooking; watch for color changes to avoid bitterness. Eggs poured to once cleared pan spot, allowed to lightly set before stirring ensures small curds instead of big omelet chunks — stir constantly. Adding riced broccoli last prevents overcooking; toss gently to avoid breaking down its little florets which otherwise turn mushy. Taste before adding salt; tamari is salty enough. Final toss spreads flavor without crushing texture. Remove from heat once broccoli is bright and barely tender to the bite. Sprinkle sesame seeds last for aroma and texture contrast. Serve hot. Leftovers reheat fast but beware of sogginess with microwaving; reheat in hot pan briefly instead.