Ingredients

The following ingredients have 5 Servings
  • 1 cup tofu scramble OR 2 vegan eggs
  • 2 teaspoons sesame oil
  • 3 cups cauliflower rice
  • 1 large carrot (shredded with shreds cut in half, or cubed)
  • 4 cloves garlic (minced)
  • 1/2 cup frozen peas
  • 3 tablespoon liquid aminos
  • 2 tablespoons rice wine or regular white vinegar
  • 2 tablespoons green onions (plus more for garnish)

Instruction

  • In a pan over medium high heat, add the sesame oil and add the cauliflower rice. Stir it to coat, then let it sizzle until it begins to brown a bit, after about 5 minutes undisturbed.
  • Reduce heat to medium and add in the carrots, garlic, frozen peas, liquid aminos and rice wine. Stir to combine, and allow to cook for about 8 minutes until carrots have softened and everything is combined.
  • Add in the tofu scramble or vegan egg substitute and green onions, stir to combine, and remove from heat. Add more green onions for garnish if you desire.
  • Serve immediately and enjoy! If not serving immediately, allow to cook then store in an air-tight tupperware container. Enjoy!