| 14 | 20 | 155 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 4 |
| 5 cup | Cauliflower (florets) |
| 2 tbsp | Tamari, gluten free, reduced sodium |
| 1 tbsp | Sesame oil |
| 1 tbsp | Ginger, ground |
| 1/4 tsp | Black pepper |
| 1 pinch | Sea Salt |
| 2 large | Egg (beaten - optional) |
| 2 clove(s) | Garlic (minced) |
| 1 small | Yellow onion (diced) |
| 171 gm | Broccoli florets (chopped) |
| 2 medium | Carrots (peeled and grated) |
| 1/2 cup | Frozen green peas |
| 2 green onion (stem) | Green onion (thinly sliced) |
| 1/2 tsp | Sesame seeds |
Make the cauliflower rice by pulsing cauliflower florets in a food processor for about 2-3 minutes until it resembles rice; set aside.
In a small bowl, whisk together the tamari sauce, sesame oil, ginger, black pepper and sea salt; set aside.
Scramble eggs in medium skillet over low heat. Adding eggs to this recipe is optional.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add garlic and onion to the skillet. Cook for about 3-4 minutes stirring often until onions become translucent. Stir in broccoli, carrots, peas and cook for about 3-4 minutes stirring constantly until vegetables are tender.
Stir in cauliflower, eggs (optional), green onions, and tamari sauce mixture. Cook for about 3-4 minutes, stirring constantly, until heated through and cauliflower is tender.
Serve immediately garnished with sesame seeds.
Enjoy!
| Meat Alternative | 0.5 |
| Vegetables | 3.8 |
