Ingredients:

  • 1 large head cauliflower (about 700g/1.5 lbs), riced (approx. 4 cups riced)
  • 2 tablespoons vegetable oil (30ml)
  • 1 medium onion, finely diced (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 cup frozen peas and carrots (150g)
  • 1 red bell pepper, diced
  • 2 green onions, thinly sliced, separated into white and green parts
  • 2 large eggs, lightly beaten
  • 3 tablespoons soy sauce (45 ml)
  • 1 tablespoon sesame oil (15 ml)
  • 1 teaspoon rice vinegar (5 ml)
  • 1/2 teaspoon red pepper flakes (optional, for a little heat)
  • Salt and freshly ground black pepper to taste
  • Sesame seeds (optional)
  • Chopped fresh cilantro (optional)

Instructions:

  1. If using a whole head of cauliflower, rice it using a food processor or by hand with a box grater.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add onion and sauté until softened. Add garlic and ginger and cook until fragrant. Stir in frozen peas and carrots and diced bell pepper. Cook until slightly softened.
  3. Push the vegetables to one side of the pan. Pour the beaten eggs onto the other side and cook, scrambling until set.
  4. Add the riced cauliflower and the white parts of the green onions to the pan. Stir everything together until well combined. Add soy sauce, sesame oil, rice vinegar, and red pepper flakes (if using). Season with salt and pepper to taste.
  5. Garnish with sesame seeds, chopped cilantro and green part of spring onions. Serve hot.