Ingredients
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– 1 medium head of cauliflower, riced (or about 4 cups pre-riced)
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– 2 tablespoons sesame oil (or avocado oil)
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– 2 cloves garlic, minced
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– 1/2 cup onion, finely diced
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– 1/2 cup carrots, finely diced (optional for moderate keto)
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– 1/2 cup peas (optional or sub with green beans for lower carb)
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– 2 eggs, beaten
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– 2 tablespoons soy sauce or coconut aminos
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– 1/4 teaspoon ground ginger
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– Salt and pepper, to taste
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– 2 green onions, chopped
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– Optional: cooked chicken, shrimp, or bacon for protein
Instructions
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Prepare cauliflower: If using a whole cauliflower, cut into florets and pulse in a food processor until it resembles rice. Set aside.
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Cook aromatics: Heat sesame oil in a large skillet or wok over medium heat. Add garlic and onion. Sauté for 2–3 minutes until soft.
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Add vegetables: Stir in carrots and peas (if using) and cook for another 3–4 minutes until slightly tender.
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Scramble eggs: Push veggies to one side of the pan. Add beaten eggs to the empty side and scramble until fully cooked.
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Stir in cauliflower rice: Add riced cauliflower, soy sauce (or coconut aminos), ground ginger, and a pinch of salt and pepper. Stir everything together and cook for 5–6 minutes, until cauliflower is tender but not mushy.
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Finish & serve: Remove from heat. Garnish with chopped green onions and additional protein if desired. Serve hot! 🍲