1 large head Bonipak cauliflower, cut into florets
1 tablespoon sesame oil
1 tablespoon avocado oil or vegetable oil
2 eggs, lightly beaten
1 cup carrots, finely diced
1 cup peas (fresh or frozen)
3 green onions, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
1 teaspoon rice vinegar
1 teaspoon sesame seeds, for garnish
Optional: diced cooked chicken, shrimp, or tofu for added protein
Instructions
Add the cauliflower florets to a food processor and pulse until they resemble rice-sized pieces. Work in batches if needed.
Heat 1 teaspoon of the oil in a large skillet or wok over medium-high heat. Add the eggs and scramble until just cooked. Remove from the pan and set aside.
Add the remaining oil to the skillet. Stir in the carrots and cook for 3 to 4 minutes until slightly tender.
Add the garlic, ginger, and peas. Cook for 1 minute, stirring frequently.
Stir in the cauliflower rice and cook for 4 to 5 minutes, tossing often, until tender but not mushy.
Add the scrambled eggs back to the skillet along with the soy sauce and rice vinegar. Stir until everything is evenly coated and heated through.
