Instructions

1. 1

   Should you choose to prepare the rice from scratch, take several florets and place them in a food processor. Pulse the florets until they reach a size similar to rice or couscous—be careful not to over-process, as this can lead to a mushy consistency. Set the processed cauliflower aside and repeat with the remaining florets in batches.

2. 2

   In a spacious pot, pour in roughly 2 inches of water and bring it to a rolling boil. Introduce the crab leg into the pot, cover, and let it cook until warmed through, which should take about 10 minutes. Once done, extract the crab meat from the shell and gently flake it apart.

3. 3

   Whisk some salt into the eggs for seasoning. Heat a large sauté pan or wok over medium heat and apply a light coating of oil. Pour in the eggs and cook, turning occasionally until they are fully set; then set them aside.

4. 4

   Lower the heat to medium-low and add the sesame oil to the pan. Sauté the onions, white parts of the scallions, and garlic for about 3 to 4 minutes, or until they become tender. Afterward, increase the heat to medium-high.

5. 5

   Incorporate the cauliflower “rice” into the sauté pan along with the soy sauce. Stir well, cover the pan, and allow it to cook for approximately 5 to 6 minutes, stirring occasionally, until the cauliflower develops a slight crispiness on the exterior while remaining tender inside.

6. 6

   Fold in the cooked egg and crab, then remove the pan from the heat and mix in the green parts of the scallions.

Nutrition Information