I adapted this quick and easy recipe from Eat Yourself Skinny and it was amazing! I added some chicken breast and broccoli to mine and it was sensational! Hubby loved it so much, he is having the leftovers today for lunch.
1 head of cauliflower, chopped
1 small brown onion, finely chopped
½ cup frozen peas
½ cup carrots, cubed
2 eggs, beaten
1 tbs sesame oil
¼ cup low sodium soy sauce
1 tbs light brown sugar
1/8 tsp ground ginger
Pinch chilli flakes
2 tbs green onions, chopped
Chop head of cauliflower in to florets and place in food processor. Pulse until it starts to resemble rice. Can also dice finely if no food processor is available.
Heat a large wok (or skillet) over medium heat and drizzle in sesame oil. Add onion, peas and carrots and sauté until tender, about 2 minutes.
Meanwhile in a small bowl, whisk together soy sauce, brown sugar, ginger and chilli flakes; set aside.
Slide veggie mixture to one side of the wok and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
Stir in the cauliflower “rice” and pour the soy sauce over the top, mixing well. Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.
Top with green onions, serve and enjoy!
NOTE: Can add chicken to it as well as any other veggies you desire – I love broccoli.