1 medium head cauliflower,or a bag of riced cauliflower
1 tbsp plus 2 tsp olive oil, plus additional for oiling pan
2 large eggs, well beaten
4 oz mushrooms, stemmed and sliced into 1/4 inch pieces
6 scallions, thinly sliced, 1 tbsp reserved
1/4 c coarsely grated carrot, from about 1 carrot
1 large clove of garlic, minced
1 1/2 inch piece of ginger, peeled and minced
2 tbsp soy sauce
2 tsp toasted sesame seed oil
1/2 c frozen peas, thawed and drained
Instructions
Preheat oven to 425 degrees. Spread riced
cauliflower out on a foil lined lightly oiled
baking sheet. Roast until the cauliflower
begins to soften and is golden in spots, about
15 minutes. Stir halfway through. Allow to
cool, then transfer to a bowl. Heat 2 tsp of oil
in a large skillet over medium high heat. Swirl
to coat the pan. Pour in the eggs and swirl the
pan so the egg forms a large thin pancake. As
soon as the egg has set, turn it out of the pan
onto a cutting board. Cool and cut into 1/2
inch pieces. Meanwhile, wipe the pan with a
paper towel and heat the remaining oil over high
heat. Add the mushrooms, scallions, and carrots
and cook, stirring, for 1 1/2 minutes. Add the
garlic and ginger, stirring 1 more minute. Add
the soy sauce, sesame oil, and
cauliflower,stirring often for 2-3 minutes. Add
the peas and reserved egg and cook, stirring
until heated through. Top with reserved
scallions.
Originally Submitted
3/20/2017
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