- 1 head of cauliflower cut into chunks
- 2 tablespoons sesame oil
- 1 small yellow onion finely chopped
- 2 cups frozen peas and carrots
- 3 cloves garlic, minced
- 3 eggs, beaten
- 3 tablespoons soy sauce
Place cauliflower chunks in a food processor and pulse until the mixture resembles rice. Do not over-pulse or the mixture will become paste-like.
Heat sesame oil in a skillet over medium heat. Add onion, peas and carrots and garlic. Cook for 3-5 minutes, or until veggies are soft.
Push veggies toward the outside edges of the skillet and pour the beaten eggs into the center. Let cook for a couple minutes, breaking them apart with a spatula. Once they are mostly cooked through, stir the veggies into the egg mixture.
Add cauliflower rice to the pan, along with the soy sauce. Mix everything together and cook until cauliflower is tender, about 5 minutes. Serve immediately and top with an extra splash of soy sauce, if desired.
Calories: 113.71kcal | Carbohydrates: 11.32g | Protein: 7.39g | Fat: 5.36g | Saturated Fat: 1.22g | Cholesterol: 93mg | Sodium: 524.27mg | Fiber: 4.04g | Sugar: 4.88g