Follow these steps carefully for the perfect Cauliflower Stir-Fry Rice every time:

1. Prepare the Cauliflower Rice: Wash and thoroughly dry the head of cauliflower. Remove the leaves and tough core. Cut the cauliflower into large florets. Working in batches (don’t overcrowd!), place the florets into a food processor. Pulse 10-15 times, or until the cauliflower resembles coarse grains of rice. Be careful not to over-process, or it will become mushy. Alternatively, use the large holes of a box grater. Set the riced cauliflower aside. You should have about 4-5 cups.
2. Prepare Aromatics and Vegetables (Mise en Place): Finely mince the garlic and ginger. Thinly slice or dice the onion. Julienne or thinly slice the carrot. Chop the red bell pepper. Cut the broccoli florets small. Thinly slice the green onions, keeping the white/light green parts separate from the dark green tops. Ensure the frozen peas are thawed. Having everything prepped before you start cooking is crucial for stir-frying success.
3. Prepare the Sauce: In a small bowl, whisk together the low-sodium soy sauce (or tamari/coconut aminos), toasted sesame oil, optional rice vinegar, and optional sriracha/chili garlic sauce. Set aside.
4. Prepare the Eggs (If Using): Lightly beat the eggs in a small bowl with a pinch of salt and pepper. Set aside.
5. Heat the Wok/Skillet: Place a large wok or a large, heavy-bottomed skillet over medium-high heat. Add the coconut oil or avocado oil and let it get hot. You should see a slight shimmer.
6. Sauté Aromatics: Add the minced garlic, grated ginger, and sliced yellow onion to the hot oil. Stir-fry constantly for about 30-60 seconds until fragrant. Be careful not to burn the garlic.
7. Cook Harder Vegetables: Add the julienned carrots and small broccoli florets to the wok. Stir-fry for 2-3 minutes until they begin to soften slightly but are still crisp-tender. Keep tossing or stirring frequently.
8. Add Softer Vegetables: Add the chopped red bell pepper and the white/light green parts of the green onions. Continue to stir-fry for another 1-2 minutes.
9. Cook Eggs (If Using): Push the vegetables to one side of the wok/skillet. Pour the beaten eggs into the empty space. Scramble the eggs quickly until just cooked through. Once cooked, break them up slightly with your spatula and mix them in with the vegetables.
10. Add Cauliflower Rice and Peas: Add the prepared cauliflower rice and the thawed frozen peas to the wok with the vegetables (and eggs, if using). Stir everything together well. Spread the mixture out slightly in the pan.
11. Stir-Fry the “Rice”: Continue to stir-fry for 5-7 minutes. The goal is to cook the cauliflower until it’s tender but still has a slight bite (al dente) and some of the moisture has evaporated. Avoid overcooking, which can make it watery. Taste a piece to check for doneness.
12. Add Optional Protein: If you are adding pre-cooked shrimp, chicken, or tofu, add it now and toss to heat through for 1-2 minutes.
13. Incorporate the Sauce: Create a small well in the center of the cauliflower rice mixture. Pour the prepared sauce into the well. Let it bubble for a few seconds, then toss everything together thoroughly, ensuring the cauliflower rice and vegetables are evenly coated with the sauce. Stir-fry for another 1-2 minutes until the sauce has slightly thickened and coats everything nicely.
14. Finish and Garnish: Turn off the heat. Stir in the dark green parts of the sliced green onions.
15. Serve Immediately: Divide the Cauliflower Stir-Fry Rice among bowls. Garnish generously with toasted sesame seeds and any extra sliced green onions, if desired.