Cauliflower Rice Bowl (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
4 tablespoons soy sauce, use some now and some later
02 -
680 grams cauliflower, chopped into tiny bits
03 -
1 tablespoon sesame oil
04 -
80 grams frozen peas
05 -
2 medium carrots, cut up real small
06 -
5 scallions, sliced
07 -
2 shallots, finely chopped
08 -
3 eggs, whisked
09 -
2 tablespoons vegetable oil, split between steps
# How to Make It:
01 -
Toss eggs and veggies back in with the cauliflower mix. Give everything a good stir so it’s all mixed up. Sprinkle over the rest of the scallion greens and dig in while it’s steaming.
02 -
Drizzle the sesame oil into your hot pan and dump in the riced cauliflower. Splash in the last 3 tablespoons of soy sauce. Keep flipping it all around for about 5 minutes, until it’s hot and getting soft.
03 -
Pour what’s left of the vegetable oil into your pan. Take the carrots, some scallions, and shallots you’ve chopped and toss them in. Let them cook while you stir for about 5 minutes. Once they’ve softened up, add the peas until they just lose their frost. Scoop all the veggies out and set aside with the eggs.
04 -
On medium heat, heat up your big wok or sauté pan. Swirl in half the vegetable oil. Add eggs and 1 tablespoon soy sauce. Scramble them, moving fast, so they’re just set. Take them out and park them on a plate for now.
# Additional Tips:
01 -
Fresh chopped cauliflower gives you the best bite, but if you’re using frozen, make sure it’s thawed and dry before tossing it in.