Prep time: 15 minutes
Total time: 30 minutes
Serves: 4

Ingredients:

  • Vegetable Oil
  • 2 eggs, beaten
  • Salt
  • 1 cup chopped scallions, light and green parts separated (about 5-6 scallions)
  • 3 garlic cloves, minced
  • 1 Tb. finely chopped fresh ginger, from a 1” knob
  • 1, 2 lb. head cauliflower (or 2 lbs. cauliflower rice, thawed)
  • 4-5 Tb. soy sauce
  • ¼ tsp. crushed red pepper flakes
  • 1 tsp. sugar
  • 1 cup frozen peas and carrots
  • 1 tsp. rice vinegar
  • 1 tsp. Asian/toasted sesame oil
  • ¼ cup chopped cashews or peanuts (optional)

Directions:

  • 1

    Grate the cauliflower with a food processor or hand-held grater.

  • 2

    In a large nonstick skillet, heat 2 teaspoons of vegetable oil over medium heat. Add in beaten eggs to skillet and a pinch of salt. Scramble the eggs until cooked and transfer to a plate to set aside.

  • 3

    Wipe the pan clean and add 3 more tablespoons of vegetable oil over medium heat. Toss in light scallions, garlic and ginger. Let cook for 3 to 4 minutes (until softened but not browned) while stirring often. Add the cauliflower, 4 tablespoons soy sauce, red pepper flakes, sugar and ¼ teaspoon salt. Let cook another 3 minutes while stirring often. Add peas and carrots and continue cooking until the cauliflower is tender-crisp and vegetables are warmed through. Finally, stir in rice vinegar, sesame oil, dark green scallions, nuts and eggs.

  • 4

    Give the tried-and-true taste test and adjust the seasoning based on your preference.