Ingredients:
- 3 cups riced cauliflower (store-bought or homemade)
- 2 large eggs, beaten
- 1/2 cup peas (fresh or frozen)
- 1/2 cup carrots, diced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons green onions, sliced (optional)
- 1 tablespoon sesame oil (or any neutral oil)
- Salt and pepper, to taste
Instructions:
- Prepare the eggs: Heat a non-stick skillet or wok over medium heat. Add a bit of sesame oil and scramble the beaten eggs until just set. Remove from the pan and set aside.
- Cook the veggies: In the same skillet, add the remaining sesame oil. Toss in the carrots and cook for 2–3 minutes until they begin to soften. Add the peas and cook for another 2 minutes.
- Add the cauliflower rice: Stir in the riced cauliflower and cook for 5–7 minutes, stirring occasionally, until it’s tender but not mushy.
- Mix in soy sauce: Pour in the soy sauce and stir to coat the cauliflower rice and veggies evenly. Adjust seasoning with salt and pepper if needed.
- Combine everything: Add the scrambled eggs back into the skillet and stir to combine.
- Finish with green onions: If desired, sprinkle with sliced green onions for a burst of freshness.
- Serve hot: Enjoy on its own or pair with a protein like grilled chicken or tofu.
Why It Works:
This low-carb twist on a classic favorite is packed with vitamins from the veggies, protein from the eggs, and a satisfying umami flavor from the soy sauce. It’s a quick, wholesome, and guilt-free meal!
