Ingredients
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1 Cauliflower
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2 Eggs
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3 tsp Olive Oil
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3 Garlic
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1 tbsp Fresh Ginger
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1 cup Mixed peas and carrots
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2 (1/4 cup) Scallions
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90 ml Soy Sauce
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2 tbsp Roasted Sesame oil
Directions
Steps
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1
Done
|
Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. |
|
2
Done
|
Heat a wok or large skillet over medium-high heat. Add 1 tsp of the canola oil. |
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3
Done
|
Add 2 eggs and quickly scramble. Transfer the eggs to a plate and set aside |
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4
Done
1 minute
|
Heat the remaining 2 tsp of olive oil. Add the 3 minced garlic cloves and 1 tbsp of minced fresh ginger and cook, stirring constantly, about 1 minute. |
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5
Done
5 minutes
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Add 1 cup of frozen peas and carrots, 2 sliced scallions and the cauliflower. Stir-fry until the vegetables are tender, about 5 minutes. |
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6
Done
|
As the vegetables are cooking, whisk 90 ml of soy sauce and 2 tbsp 0f roasted sesame oil together in a small bowl. |
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7
Done
2 minutes
|
Stir the sauce into the cauliflower mixture. Cook 2 minutes. |
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8
Done
|
Stir the cooked eggs back into the mixture. Serve with hot sauce and additional soy sauce if desired. |
