Ingredients
-
1 large head of cauliflower (4-5 cups), cut into similar size florets
-
2 tablespoons canola, vegetable or avocado oil
-
3 eggs, beaten
-
4 scallions, finely chopped with white and green parts included
-
2-3 carrots, peeled and cut into small pieces
-
1/4 cup of yellow onion, finely chopped
-
2 garlic cloves, finely chopped
-
2 teaspoons ginger, skin removed, finely chopped
-
3 tablespoons soy saucecan use tamarind for GF option
-
2 tablespoons sesame oil
-
option: 1 tablespoon chili flakes
-
1/2 cup fresh or frozen peas, if frozen defrost
-
options
-
1 1/2 cups of cooked pork, chicken or turkey either ground or whole cut into small pieces
-
leftover vegetables (finely chopped),: peppers, broccoli, corn
Directions
|
1
Done
|
Place cauliflower florets in a food processor, and pulse until they are the size of rice. Place in bowl and squeeze out any access water using a paper towel or a tea towel. Set aside. |
|
2
Done
|
In a medium sauté pan coated with 1 tablespoon (neutral oil) over medium heat, scramble the eggs until medium texture. Set aside in bowl. |
|
3
Done
|
Clean the same pan and heat the remaining 1 tablespoon of neutral oil over high heat. Add the scallions, onions and carrots and stir-fry for 1-2 minutes. |
|
4
Done
|
Mix in the garlic, ginger, and optional chili flakes and stir-fry for 1 minute more. |
|
5
Done
|
Add the soy sauce, sesame oil and the cauliflower rice and stir-fry for 2 to 3 minutes. Add the peas, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes. |
|
6
Done
|
Serve immediately. |
