INGREDIENTS:
- 1 large head cauliflower (about 4 c), broken into florets
- 3/4 c onion, diced
- non-stick spray
- 2 eggs, lightly beaten
- 1/4 tsp sesame oil
- 1/2 c carrots, 1/4 in diced
- 1/2 c frozen peas
- 1/4 c green onions, chopped
- 1/4 c low-sodium soy sauce
- salt and freshly ground black pepper, to taste
INSTRUCTIONS:
- Pulse cauliflower florets in a food processor and until just barely rice or couscous sized.
- Heat a wok or large skillet over medium-high heat and spray with non-stick spray. Add the onions and stir fry until translucent and golden, about 8-10 minutes. Transfer to a bowl and set aside.
- Whisk the egg with the sesame oil and add to the wok. Cook, stirring, until just barely cooked through. Transfer to the bowl with the onion and reserve.
- Add cauliflower, carrots, peas and green onion. Stir fry 3 minutes over medium high heat. Add the soy sauce, reduce heat to medium low, and cover. Cook another 3 until cauliflower is tender.
- Stir in egg onion mixture and cook, stirring, another minute. Season to taste with salt, pepper, or additional soy sauce and serve garnished with green onions.
Source: Home Sweet Jones
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