1Rice the cauliflower (if using fresh): Cut into florets, then pulse in a food processor until rice-like. Alternatively, use a hand grater.
2Rice the cauliflower (if using fresh): Cut into florets, then pulse in a food processor until rice-like. Alternatively, use a hand grater.
3Rice the cauliflower (if using fresh): Cut into florets, then pulse in a food processor until rice-like. Alternatively, use a hand grater.
4Cook carrots and garlic: Heat sesame oil in a skillet, add diced carrots and cook for 2-3 minutes. Add minced garlic and cook for 1 minute.
5Cook carrots and garlic: Heat sesame oil in a skillet, add diced carrots and cook for 2-3 minutes. Add minced garlic and cook for 1 minute.
6Cook carrots and garlic: Heat sesame oil in a skillet, add diced carrots and cook for 2-3 minutes. Add minced garlic and cook for 1 minute.
7Cook cauliflower rice: Add riced cauliflower to the skillet (without additional oil) and cook for 5 minutes, stirring frequently, until fluffy. If using frozen, add straight to the skillet.
8Cook cauliflower rice: Add riced cauliflower to the skillet (without additional oil) and cook for 5 minutes, stirring frequently, until fluffy. If using frozen, add straight to the skillet.
9Cook cauliflower rice: Add riced cauliflower to the skillet (without additional oil) and cook for 5 minutes, stirring frequently, until fluffy. If using frozen, add straight to the skillet.
10Sauté vegetables: Add diced bell peppers and cook for 3-5 minutes.
11Sauté vegetables: Add diced bell peppers and cook for 3-5 minutes.
12Sauté vegetables: Add diced bell peppers and cook for 3-5 minutes.
13Cook eggs: Lower heat, push rice and vegetables aside, add beaten eggs to the center, scramble, and mix in.
14Cook eggs: Lower heat, push rice and vegetables aside, add beaten eggs to the center, scramble, and mix in.
15Cook eggs: Lower heat, push rice and vegetables aside, add beaten eggs to the center, scramble, and mix in.
16Stir in flavor: Add soy sauce, sweetener, stir to combine, taste and adjust seasoning. Garnish with green onions.
17Stir in flavor: Add soy sauce, sweetener, stir to combine, taste and adjust seasoning. Garnish with green onions.
18Stir in flavor: Add soy sauce, sweetener, stir to combine, taste and adjust seasoning. Garnish with green onions.
Ingredients
1 medium head or 10 oz bag frozen
1 medium head or 10 oz bag frozen
1 medium head or 10 oz bag frozen
2 teaspoons sesame oil
2 teaspoons sesame oil
2 teaspoons sesame oil
1 medium carrot, cubed
1 medium carrot, cubed
1 medium carrot, cubed
2 cloves garlic, minced
2 cloves garlic, minced
2 cloves garlic, minced
0.25 cup finely diced red bell pepper
0.25 cup finely diced red bell pepper
0.25 cup finely diced red bell pepper
0.25 cup finely diced green bell pepper
0.25 cup finely diced green bell pepper
0.25 cup finely diced green bell pepper
2 lightly beaten
2 lightly beaten
2 lightly beaten
2.5 tablespoons soy sauce or liquid aminos
2.5 tablespoons soy sauce or liquid aminos
2.5 tablespoons soy sauce or liquid aminos
0.75 teaspoon sweetener of choice
0.75 teaspoon sweetener of choice
0.75 teaspoon sweetener of choice
1 sliced green onions
1 sliced green onions
1 sliced green onions
Equipment
food processorlarge skillet or wok
Tips
Don't over process the cauliflower or it will be mushy.
The carrot and garlic should absorb the majority of the oil.
If you have too much oil in the skillet, remove carrots & garlic and wipe skillet dry before adding raw cauliflower.
Feel free to substitute other vegetables in place of bell pepper or omit completely for lower carb option.
To keep the egg from sticking to the skillet, a teaspoon or two of oil can be added to the well before adding the eggs.
The sweetener only adds flavor and can be omitted if desired.