Makes: 4 servings
3 1/2 cups of riced cauliflower
1 tablespoon vegetable oil divided use
½ cup finely chopped onion
½ cup chopped carrots
½ cup frozen peas
1 teaspoon minced garlic
2 eggs lightly beaten
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
salt and pepper to taste
2 tablespoons sliced green onions
In a skillet, heat 2 teaspoons of the vegetable oil over medium high heat.
Add the onion and carrot to the pan, cook 3-5 minutes or until softened. Add the garlic and cook for 30 seconds.
Season to taste with salt and pepper. Remove the vegetables from the pan, place them on a plate and cover to keep warm.
Pour the remaining teaspoon of oil into the pan; add the eggs and cook, stirring occasionally and breaking up with a spatula until the eggs are scrambled and cooked through.
Season with salt and pepper.
Add the cauliflower rice, reserved cooked veggies and frozen peas to the pan.
Stir in the soy sauce and sesame oil and cook until cauliflower has just softened, 4-5 minutes.
Serve immediately, sprinkled with sliced green onions.
Serving size: 1 serving
Net Carbs: 8 g
Fat: 10 g
Protein: 7 g
Recipe + photo courtesy of: dinneratthezoo