Ingredients:
- 1 large head of cauliflower (or about 4 cups of store-bought cauliflower rice)
- 1 tablespoon olive oil (or sesame oil for a richer flavor)
- 1 medium onion, diced
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 2-3 cloves garlic, minced
- 1 inch fresh ginger, peeled and grated (optional, but delicious)
- 2 large eggs, lightly beaten
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- Salt and black pepper to taste
- Chopped green onions for garnish
Instructions:
Prep the cauliflower:
- If using a whole head of cauliflower, cut into florets and pulse in a food processor until it resembles rice-sized grains. Don’t overprocess, or it will become mushy.
- If using store-bought cauliflower rice, proceed to the next step.
Cook the aromatics:
- Heat a large wok or skillet over medium-high heat with the olive oil (or sesame oil).
- Add the diced onion and cook until softened, about 3-4 minutes.
- Add the frozen mixed vegetables, garlic, and ginger (if using) and cook for another minute until fragrant.
Cook the cauliflower rice:
- Push the vegetables to the side of the pan and add the cauliflower rice to the center.
- Cook the cauliflower rice, stirring occasionally, until tender-crisp, about 5-7 minutes.
Add the eggs:
- Make a well in the center of the pan. Add the beaten eggs and scramble them until just cooked.
- Mix the eggs with the rice and vegetables.
Season and finish:
- Drizzle with the soy sauce, rice vinegar, and sesame oil. Stir well to combine.
- Season with salt and pepper to taste.
Serve:
- Garnish with chopped green onions and enjoy immediately.
Tips & Variations:
- Protein: Add cooked shrimp, chicken, tofu, or your favorite protein for extra substance.
- Spice it up: Add a pinch of red pepper flakes for a bit of heat.
- Other veggies: Feel free to experiment with broccoli, mushrooms, or other vegetables you like.
- Tamari: Substitute tamari for soy sauce to make it gluten-free.
