This recipe is perfect for those times you’re looking to use up your leftover vegetables and those nights you feel too damn tired to cook, but want to make something quick and healthy anyway.
Carrots, peas, and broccoli are some of my favorite vegetables to add to this dish, but even if all you have is egg and scallions, you still can make a delicious fried rice. There’s so much variety with fried rice! This recipe, of course, switches out rice for cauliflower. It’s low-carb, surprisingly filling, and breaking up the cauliflower takes hardly anytime at all if you have a blender or food processor.
(makes 3 portions)
-1 head cauliflower.
-Peas (fresh or frozen– right now is the season to buy fresh!)
-1 head broccoli, cut into small pieces
-1-2 carrots, dice by halving the carrot widthwise and cutting each half lengthwise, then chop each piece into small bites.
-2 scallions, diced. Separate the white bottoms and green tops.
-4 cloves garlic, minced
-2 eggs, whisked
-Oil (I used toasted sesame oil)
-Tamari or soy sauce to taste
1. Remove the leaves from the cauliflower and break apart the florets, placing them in a blender or food processor. Pulse until it looks like rice. Remove and place in a bowl.
Prepare the rest of the vegetables. In a small bowl, whisk two eggs and add salt and pepper.
2. Heat a large pan over medium-high. Add oil to the pan, carrots, broccoli, peas, the white bottoms of the scallions, and garlic. Cook for 4 minutes, stirring occasionally, then add the cauliflower, black pepper and tamari/soy sauce. Add more oil to the pan if it’s dry and continue to cook for another 4-5 minutes or until the vegetables are soft. Turn off the heat, transfer the vegetables to a large bowl, and wipe out the pan.
3. Reheat the pan over medium-high heat and add a tablespoon of oil. Add the eggs to the pan and scramble. Once the eggs are nearly cooked through, add the vegetables back to the pan to stir to combine. Add more seasoning to taste and garnish with the green tops of the scallions. Serve, and enjoy!