Ingredients

The following ingredients have 4 Servings
  • 1 (2 lb) cauliflower head, pulsed to rice-like consistency
  • 1 tbsp unsalted butter
  • 4 eggs, lightly beaten
  • 3 tbsp vegetable oil
  • 1 small sweet onion, chopped
  • 1 tbsp fresh ginger, finely chopped
  • 5 garlic cloves, minced
  • 6 tbsp low-sodium soy sauce
  • 1/4 tsp crushed red pepper flakes
  • 1 tsp sugar
  • 2 cups frozen peas and carrots
  • 2 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 4 scallions, chopped
  • 1/4 cup chopped cashews or peanuts (optional)
  • 1 (12-15 oz block) tofu (see recipe attached)

Instruction

  • Cut cauliflower into florets and add to food processor and pulse until rice like consistency. You do not want a puree. You might have to do this in stages depending on size of food processor. Set aside in large bowl.
  • Heat butter in large skillet over medium heat. Add the eggs and cook until they are scrambled. Transfer to a plate and set aside. Wipe the skillet clean.
  • Heat 3 tbsp vegetable oil in same large skillet over medium heat. Add the onion and ginger and cook until onion is translucent, about 5 minutes. Add the garlic and cook for another 30 seconds. Add the cauliflower, soy sauce, red pepper flakes and sugar and cook for about 1 minute, stirring constantly.
  • Stir in the frozen peas and carrots and cook until the vegetables are warmed through and the "rice" is tender-crisp, about 3-4 minutes. Lastly, add the rice vinegar, sesame oil, scallions, cashews, tofu and eggs. Adjust for seasoning and enjoy!