Ingredients:
1 medium head of cauliflower, riced (about 500 g)
2 tablespoons sesame oil
2 large eggs, beaten
1 small onion, diced
1 cup frozen peas and carrots
3 cloves garlic, minced
2 tablespoons soy sauce (or tamari for gluten-free)
2 green onions, sliced
1 tablespoon sesame seeds (optional)
Instructions:
Rice the Cauliflower: Cut the cauliflower into florets and pulse in a food processor until it resembles rice. You can also use pre-riced cauliflower for convenience.
Cook the Eggs:
Heat 1 tablespoon of sesame oil in a large pan over medium heat. Add the beaten eggs and scramble until fully cooked. Remove the eggs from the pan and set aside.
Cook the Vegetables:
In the same pan, add the remaining tablespoon of sesame oil. Sauté the diced onion, peas, and carrots for 2-3 minutes until the onion becomes translucent.
Add the minced garlic and cook for another minute.
Cook the Cauliflower Rice: Add the riced cauliflower to the pan and stir to combine with the vegetables. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
Combine Ingredients: Stir in the cooked eggs, soy sauce, and green onions. Cook for another 2 minutes to heat everything through.
Garnish and Serve: Garnish with sesame seeds if desired, and serve hot. Enjoy this flavorful and healthy alternative to traditional fried rice.