Ingredients:

  • 1 medium head of cauliflower (about 600g), riced
  • 2 tablespoons (30ml) avocado oil or sesame oil
  • 1 medium onion, diced (about 150g)
  • 2 cloves garlic, minced
  • 1 cup (150g) frozen peas and carrots mixture
  • 3 green onions, sliced
  • 2 large eggs, beaten (optional for added protein)
  • 3 tablespoons (45ml) low-sodium soy sauce
  • 1 teaspoon (5ml) sesame oil
  • Salt and pepper to taste

Instructions:

  1. Remove leaves and stem from the cauliflower. Rice the cauliflower using a food processor or grater until it resembles grains of rice.
  2. Heat avocado or sesame oil in a large skillet over medium heat. Add diced onion and sauté until translucent (about 3-4 minutes). Stir in minced garlic and cook for an additional 30 seconds until fragrant.
  3. Add the peas and carrots to the skillet. Stir-fry for 2-3 minutes until heated through.
  4. Add the riced cauliflower to the skillet and stir to combine. Cook for about 5-7 minutes, stirring occasionally, until slightly tender but still crisp.
  5. Pour in the soy sauce and sesame oil. Stir to coat evenly. Season with salt and pepper to taste.
  6. Push the cauliflower mixture to one side of the skillet and pour in the beaten eggs. Scramble until fully cooked, then mix into the rice.
  7. Stir in sliced green onions. Serve hot, garnished with extra green onions if desired.