Prep Time
15 minutes
Cooking Time
15 minutes
Yields
4 servings
Ingredients
2 large eggs, beaten
2 tablespoons olive oil
Celtic Sea Salt
1 cup chopped scallions, light and green parts separated
3 garlic cloves, minced
1 tablespoon finely chopped fresh ginger,
One head cauliflower (or 2 pounds “ready to cook” cauliflower rice)
4-5 tablespoons tamari or coconut aminos
¼ teaspoon crushed red pepper flakes
1 cup frozen peas and carrots
1 teaspoon rice vinegar
1 teaspoon toasted sesame oil
¼ cup chopped cashews or sesame seeds (optional)
Directions
Grate the cauliflower in a food processor fitted with the grating disc. Alternatively, grate on the large holes of a box or hand-held grater. Set aside. (Skip this step if using “ready to cook” cauliflower rice.)
Add olive oil to the pan and set over medium heat. Add the light scallions, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add the grated cauliflower, 4 tablespoons of the tamari, red pepper flakes, and ¼ teaspoon salt. Cook, stirring often, for about 3 minutes. Add the peas and carrots and continue cooking until the cauliflower rice is tender-crisp and the vegetables are warm. Stir in the rice vinegar, sesame oil, dark green scallions,and eggs. Taste and adjust seasoning (adding the remaining tablespoon of soy sauce if necessary). Sprinkle with sesame seeds or cashews if desired. Serve hot.
Notes
Can add tofu or chicken for additional protein.