Ingredients
  • 1 Medium head cauliflower, rinsed
  • 2 T Sesame oil divided
  • 2 egg whites
  • 1 large egg
  • Pinch of sea salt
  • 2 pinches of chinese 5 spice powder
  • ½ small onion, diced fine
  • ½ cup frozen peas and carrots
  • 2 garlic cloves, minced
  • 5 scallions, diced, whites and greens separated
  • 3 tbsp liquid aminos
Directions
  • Remove cauliflower core and let dry
  • Grate cauliflower until texture of rice
  • Combine egg and egg whites in a small bowl and beat with a fork, season with sea salt
  • Heat a large saute pan or wok over medium heat and use 1 T of sesame oil.
  • Add the eggs and cook, turning a few times until set; set aside.
  • Add 1 T of sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3-4 minutes or until soft. Heat to medium-high.
  • Add Cauliflower to the saute pan along with liquid aminos.
  • Mix cover and cook approximately 5-6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
  • Add the egg then removed from heat and mix in scallion greens