INGREDIENTS
- 3 1/2 cups of riced cauliflower
- 1 tablespoon vegetable oil divided use
- ½ cup finely chopped onion
- ½ cup chopped carrots
- ½ cup frozen peas
- 1 teaspoon minced garlic
- 2 eggs lightly beaten
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- salt and pepper to taste
- 2 tablespoons sliced green onions
INSTRUCTIONS
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In a skillet, heat 2 teaspoons of the vegetable oil over medium high heat.
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Add the onion and carrot to the pan, cook 3-5 minutes or until softened. Add the garlic and cook for 30 seconds.
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Season to taste with salt and pepper. Remove the vegetables from the pan, place them on a plate and cover to keep warm.
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Pour the remaining teaspoon of oil into the pan; add the eggs and cook, stirring occasionally and breaking up with a spatula until the eggs are scrambled and cooked through. Season with salt and pepper.
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Add the cauliflower rice, reserved cooked veggies and frozen peas to the pan. Stir in the soy sauce and sesame oil and cook until cauliflower has just softened, 4-5 minutes.
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Serve immediately, sprinkled with sliced green onions.
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