Ingredients
– 2 teaspoons vegetable oil
– 2 large eggs (beaten)
– salt (to taste)
– 1 cup chopped scallions (white and green parts separated from 5 to 6 scallions)
– 3 cloves garlic (minced)
– 1 tablespoon finely chopped fresh ginger
– 1 (2-lb) head cauliflower or 2 lbs of pre-riced cauliflower
– 4 to 5 tablespoons soy sauce
– ¼ teaspoon crushed red pepper flakes
– 1 teaspoon sugar
– 1 cup frozen peas and carrots
– 1 teaspoon rice vinegar
– 1 teaspoon sesame oil
– ¼ cup chopped cashews or peanuts (optional, for added crunch)
– 2 large eggs
– Soy sauce
– Vegetable oil
Instructions
1-Add 3 tablespoons vegetable oil and sauté the white parts of the scallions, garlic, and ginger for 3 to 4 minutes until softened but not browned.
2-Stir in the grated cauliflower, 4 tablespoons soy sauce, crushed red pepper flakes, sugar, and ¼ teaspoon salt; cook for about 3 minutes.
3-Add the frozen peas and carrots and continue cooking until the cauliflower is tender-crisp and the vegetables are warmed through.
4-Mix in 1 teaspoon rice vinegar, 1 teaspoon sesame oil, the green parts of the scallions, nuts if using, and the scrambled eggs.
5-Adjust seasoning by adding more soy sauce if needed, then serve hot. This recipe serves 4 and has about 273 calories per serving, with 22 g carbohydrates, 12 g protein, and 7 g fiber.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥢 Use pre-riced cauliflower to save prep time when available.
🌶️ Adjust crushed red pepper flakes according to your spice preference.
🥜 Adding nuts like cashews or peanuts provides a nice crunchy texture contrast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Lunch, Dinner
- Method: Sautéing
- Cuisine: Asian-inspired
- Diet: Gluten-Free, Low-Carb
Nutrition
- Serving Size: 1 serving
- Calories: 273 kcal
- Sugar: 8 g
- Sodium: 1717 mg
- Fat: 17 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 93 mg