Ingredients (ratio-based)

• ~500 g riced cauliflower (about 1 medium head)
• 4–6 cloves garlic, finely minced
• 2–3 tbsp fat (duck fat, chicken fat, or neutral oil)
• Salt, to taste

Optional: - 1–2 eggs - 2–3 scallions, sliced - 1–2 tsp fish sauce (for depth)

Method

1. Prepare the cauliflower (critical)

• If using fresh: rice and use as-is.
• If using frozen: thaw completely, then squeeze out as much water as possible.

Goal: The cauliflower should feel dry, not damp. Excess moisture will cause steaming instead of frying.

2. Infuse the fat with garlic

• Heat pan over medium heat.
• Add fat and garlic.
• Cook until fragrant and just starting to turn pale golden.

Do not brown aggressively—you want garlic-infused fat, not bitter garlic.

3. Fry the cauliflower (high heat, minimal movement)

• Increase heat to medium-high.
• Add cauliflower and spread into an even layer.
• Let it sit undisturbed for 30–60 seconds before stirring.

Repeat this pattern: - Spread → wait → stir

Goal cues: - Steam visibly reduces - Cauliflower begins to separate into grains - Light browning appears in spots

4. Season

• Add salt
• Optional: small splash of fish sauce

Taste—this should be slightly under-seasoned if pairing with a saucy main (like adobo).

5. Optional egg integration

• Push cauliflower to one side.
• Add beaten egg to empty space and scramble.
• Fold into the cauliflower once just set.

6. Finish

• Add scallions (if using)
• Final taste adjustment

Readiness Indicators

• Texture: dry, separate grains (not clumped or wet)
• Aroma: toasted + garlic-forward
• Sound: sizzling, not steaming

If it looks wet or soft, keep cooking—you're not done yet.

Notes

• Best cooked in a wide pan to avoid crowding.
• Works especially well with braised or saucy dishes (e.g., chicken adobo).
• Using rendered fat from the main dish (like adobo chicken fat) improves integration.

Scaling

• Maintain roughly:
• 500 g cauliflower : 2–3 tbsp fat : 4–6 cloves garlic
• Scale pan size with volume to preserve dryness.