Cauliflower Fried Rice
Original
|
|
| Olive oil |
2 tbsp |
| Onion (Diced) |
½ |
| Garlic (Minced) |
3 Cloves |
| Minced Ginger |
1 tsp |
| Riced Cauliflower |
1 ½ cups |
| Eggs, Scrambled |
3 |
| Soy Sauce |
2 dashes |
| Sesame Oil |
1 tsp |
| Diced Bell Pepper |
⅛ |
| Cayenne Pepper |
1 tsp |
| Black Pepper |
1 tsp |
| Sea Salt |
¼ tsp |
| All Purpose Seasoning |
1 tbsp |
- Scramble Eggs with butter in a separate frying pan, and set aside. The eggs should be slightly undercooked.
- In a clean frying pan or wok heat Olive Oil with Onions, Ginger and Garlic until fragrant on Medium High. (Around 1-2 minutes).
- Add Riced Cauliflower to the pan and stir occasionally. Cook on Medium heat for 3-5 minutes until you achieve your desired texture.
- Season with Black Pepper, Cayenne Pepper, All Purpose Seasoning, and Sea Salt.
- Add Diced Bell Pepper and any other additional vegetables which you enjoy. Cook for 1 minute.
- On Medium-High Heat, Add Sesame Oil and Soy Sauce (or Coconut Aminos). Stir for 45 seconds.
- Add scrambled eggs.
Notes
- Use more oil for garlic/onions