Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound Italian sausage, removed from casings (450g)
  • 1 large onion, diced (approx. 1 cup)
  • 2 bell peppers (any colour!), seeded and diced (approx. 2 cups)
  • 1 medium head cauliflower, riced (approx. 4 cups)
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce (30 ml)
  • 1 tablespoon sesame oil (15 ml)
  • 1 teaspoon rice vinegar (5 ml)
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 green onions, thinly sliced
  • Sesame seeds
  • 2 large eggs, beaten (optional)

Instructions:

  1. Dice the onion and bell peppers. Rice the cauliflower using a food processor or box grater. Mince the garlic. Slice the green onions for garnish.
  2. Heat olive oil in a large skillet or wok over medium-high heat. Brown the sausage, breaking it up with a spoon as it cooks. Remove sausage from the skillet and set aside, leaving rendered fat in the pan.
  3. Add the diced onion and bell peppers to the skillet and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Add the riced cauliflower to the skillet and cook, stirring occasionally, until slightly softened, about 5-7 minutes.
  5. Return the cooked sausage to the skillet. Add the soy sauce, sesame oil, rice vinegar, ground ginger, and red pepper flakes (if using). Stir well to combine.
  6. If using, push the rice mixture to one side of the skillet. Pour the beaten eggs into the empty space and scramble until cooked through. Chop the eggs into smaller pieces and mix into the fried rice.
  7. Garnish with sliced green onions and sesame seeds. Serve immediately, piping hot!