Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons sesame oil (divided)
  • 4 eggs (beaten)
  • salt & pepper
  • 1 onion (chopped very small)
  • 2 cups carrots (chopped very small)
  • 2 tablespoons ginger (grated)
  • 4 cloves garlic (minced)
  • 4 cups riced cauliflower (roughly half a large head of cauliflower; see note 1)
  • 1 cup frozen peas
  • 2 cups chicken (optional; cooked, cooled, chopped; see note 2)
  • 1/4 cup soy sauce
  • 1 tablespoon sesame seeds
  • 2 tablespoons green onions
  • 5 tablespoons cashews

Instruction

  • Scramble your eggs- Heat a non-stick pan over medium heat; add 1 tablespoon of sesame oil, then the eggs. Season with salt and pepper, then cook, scrambling until soft, fluffy and set. Transfer to a clean plate and clean the pan if necessary.
  • Sauté onions and carrots- Add 1 tablespoon of sesame oil to the pan, then add the onions and carrots. Sauté for 5 or so minutes, until onions are soft and translucent.
  • Add garlic & ginger- Make a space in the middle of the onions and carrots, and add the garlic and ginger to the pan. Cook, stirring slightly, for 1 minute, or until fragrant. Then mix everything up so the garlic doesn't burn.
  • Add vegetables & chicken- Add the riced cauliflower, frozen peas and chicken to the pan. Stir until everything is combined. Cook for another 5 or so minutes until cauliflower rice is softened slightly (but not mushy).
  • Add eggs and soy sauce- Lastly, add in the scrambled eggs and soy sauce to the pan. Toss everything up for 1-2 minutes, until the eggs are heated back through and soy sauce coats everything.
  • Garnish- Top with sesame seeds, green onions and cashews. Enjoy!