This easy, quick weeknight staple is lightened up a bit in carbs but not in flavor. Use whatever leftover veggies you have in the stir-fry portion. I like frozen peas, chopped celery, radishes, frozen chargrilled corn, zucchini, squash, Vidalia onions…whatever your creative, cookin’ heart desires.
- Cook Time
- Prep Time
- 1 head cauliflower, washed and dried
- 2 tablespoons vegetable oil, divided
- 3 large eggs
- 1 tablespoon minced ginger
- 3 cloves garlic, minced
- 2 carrots, diced at about 1/2 inch (cut the carrot in half lengthwise, then each half in half again, then dice)
- 1/2 cup peas, fresh or frozen
- 3 to 5 radishes, thinly sliced
- 4 green onions, thinly sliced (plus extra for garnish)
- 1/4 almonds, roasted and tossed in a bit of olive oil and sea salt
- 2 to 3 tablespoons gluten-free soy sauce or Tamari (or you could use regular if you like)
- Sriracha and extra chopped green onions, for topping
1. Cut the cauliflower into florets, making sure to discard most of the stems and inner core. Working in batches, pulse the cauliflower in a food processor until it breaks down into rice-sized pieces. You should have 5 to 6 cups of cauliflower “rice.” I think mine took about three batches in a smaller food processor.
2. Heat 1 tablespoon oil over medium to medium-high heat. Whisk the eggs and pour them into the skillet. Quickly scramble the eggs, or make a giant omelet. This can be incredibly satisfying; watching the eggs cook without stirring them. Not quite sure why. Transfer the eggs to a cutting board and roughly chop into pieces.
3. Wipe the skillet clean and warm 1 tablespoon of vegetable oil over medium to medium-high heat. I give this leeway because our stove gets really hot so I use medium.
4. Add the ginger and garlic, and sauté until fragrant, about 30 seconds. You should really be able to smell the garlic-ginger combo here. Stir in the carrots, peas, radishes, and the cauliflower “rice” into the pan, mixing the ingredients thoroughly with a spatula.
5. Lower the heat to medium (or medium-low), cover the pan, and cook until the cauliflower is tender, 5 to 8 minutes. Uncover and stir in the chopped eggs, green onions, almonds, and 2 tablespoons of soy sauce. Taste and add more soy sauce to taste; I think we used about three tablespoons. Drizzle Sriracha festively on top if you like it spicy. Enjoy!