Ingredients (Serve 4)
1 medium cauliflower head cut into florets
1 tablespoon sesame oil
1 small onion diced
2 cloves garlic minced
1 teaspoon freshly grated ginger
1 cup peas and carrot
2 large eggs whisked
2-3 tablespoons low sodium soy sauce
2 spring onions thinly sliced
sea salt and ground pepper to taste
1.Rinse and chop the cauliflower into florets and put into a food processor. Pulse until the cauliflower resembles rice.
2.Heat the sesame oil in a large skillet over medium-high heat. Saute the garlic, ginger and onion, until the onion soften (about 2-3 minutes).
3.Add the peas and carrots, and cook until they are heated through (about 3 minutes).
4.Slide the vegetables to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs.
5.Once cooked, mix the eggs with the vegetables.
6.Add the cauliflower rice, soy sauce, salt, and pepper. Stir and cook for 4-5 minutes until tender and a bit crispy.
7.Remove from heat, add the chopped spring onions, and serve.
Recipe from as easy as Apple pie website