4 Servings 10 min Cook
1 Head large (6-7" dia.) Cauliflower
2 Tbsp Soy Sauce
1 Tbsp Sesame Oil
1 Tbsp Ginger Root
1/4 Tsp, ground Pepper
2 Tbsp Vegetable Oil
2 Extra large Egg
2 Cloves, minced Garlic
1 Medium (2-1/2" dia) Onions
2 1/4 Cup flowerets Broccoli
2 Medium Carrots
1 Can (303 x 406) Corn
1/2 Cup, whole Peas
2 Cup, chopped Scallions
1/2 Tsp Sesame Seeds
To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 2-3 minutes; set aside.
In a small bowl, whisk together soy sauce, sesame oil, ginger, and white pepper; set aside.
Heat 1 tablespoon vegetable oil in a medium skillet over low heat.
Add eggs and cook until cooked through, about 2-3 minutes per side, flipping only once.
Let cool before dicing into small pieces; set aside.
Heat remaining 1 tablespoon vegetable oil in a large skillet or wok over medium high heat.
Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
Stir in broccoli, carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
Stir in cauliflower, eggs, green onions, and soy sauce mixture.
Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes.
Serve immediately, garnished with sesame seeds, if desired.
Recipe inspired by: http://damndelicious.