- 1 large head cauliflower
- 2 tablespoons coconut oil
- 2 tablespoons sesame oil, divided
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 clove garlic, chopped
- 2-3 tablespoons soy sauce, tamari or amino acids
- 2 eggs, beaten
- 1/2 cup frozen peas, thawed
- 4 green onions, thinly sliced
Remove florets from core of cauliflower and either grate on the large side of a box grater or pulse in a food processor until it resembles rice.
Press processed cauliflower between clean dish towels to remove excess moisture.
Heat a large non-stick skillet to medium high. Add the coconut oil, 1 tablespoon sesame oil, onions and carrots. Sauté until tender. Add garlic and a splash of soy sauce and sauté one more minute. Add cauliflower and cook until tender, about five minutes. Make a wide hole in the middle of the veggies and add the eggs. Allow to set slightly, then stir the eggs until scrambled and cooked through. Mix eggs into the veggies. Add the peas, remaining sesame oil and another splash of soy sauce. Increase heat to high for a moment to slightly brown the “fried rice.”
Season to taste with salt and pepper. Garnish with sliced green onion.