INGREDIENTS

• 1 medium-sized head of cauliflower
• 2 tablespoons sesame oil
• 1 large carrot, cubed
• 2 garlic cloves, minced
• 2 beaten eggs (use scrambled tofu for vegan)
• 3 tablespoons low sodium Braggs Amino soy sauce
• 6 green onions, minced

INSTRUCTIONS

Shred cauliflower using the largest side of a grater, pulsing some rough cut pieces in a food processor or buy organic riced cauliflower; the end product should resemble smallish grains of rice.

Heat 1 tablespoon sesame oil in a large skillet over medium-low heat. Add the carrots and garlic and stir-fry until fragrant, about 5 minutes. Add the cauliflower, and remaining sesame oil to the pan; stir-fry quickly to cook the cauliflower to a soft (but not mushy) texture.

Make a well in the middle, turn the heat down, and add the eggs. Stir gently and continuously until the eggs are fully cooked. Stir in the soy sauce and green onions just before serving.

Vegetarian/vegan/gluten-free
Add grilled chicken or grass-fed beef for more protein

NOTES

This recipe tastes best the same day, in my opinion. The cauliflower just gets so overly cauliflower-smelling when you have it as leftovers.

For the sauce on top, I just whisked equal parts Braggs Amino soy sauce, honey, sesame oil, together and drizzle it over top with sesame seeds. I like a little pretty flair like that.