SERVES 1
¼ small head cauliflower, broken into florets
3 tablespoons extra-virgin olive oil
½ cup cooked Brown Rice ( this page )
1 teaspoon grated fresh turmeric or ⅓ teaspoon ground turmeric
¼ teaspoon cayenne pepper
1 garlic clove, grated
1 teaspoon grated fresh ginger
Kosher salt and freshly ground black pepper
2 scallions, thinly sliced
2 large eggs
1 tablespoon finely chopped fresh cilantro
Lime wedge, for serving
Hot sauce, for serving
1 In a blender or food processor, pulse the cauliflower until the mixture has the consistency of rice.
2 Set a large heavy-bottomed skillet over medium-high heat. Add 2 tablespoons of the olive oil and heat to shimmering. Add the brown rice, cauliflower rice, turmeric, and cayenne and stir to combine, then shake the skillet to spread the mixture out into an even layer. Cook, without stirring, until the bottom gets crispy, about 3 minutes. Sprinkle the garlic and ginger across the top and season with a pinch of salt and a twist of pepper. Remove from the heat, stir in the scallions, and set aside.
3 Set a large nonstick skillet over medium heat. Add the remaining 1 tablespoon olive oil and heat to shimmering. Carefully crack the eggs into the pan and cook until the whites begin to brown around the edges, about 2 minutes. Add the cilantro and season with a pinch of salt and a twist of pepper. Remove from the heat, add 1 tablespoon water, cover, and let steam for 30 seconds for runny yolks, 1 minute for medium-set yolks, and 1½ minutes for fully set yolks.
4 Place the brown rice and cauliflower on a plate, top with the eggs, and serve with a lime wedge and hot sauce.
