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Cauliflower Egg Fried Rice

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Prep Time 5 minutes
Cook Time 13 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Mains & Bowls
Ingredients Method Notes

Ingredients
  

  • 450 g grated cauliflower fresh or frozen
  • 125 g green beans
  • 3 medium carrots
  • 3 scallions
  • 3 garlic cloves
  • 1 inch ginger
  • 2 tbsp sesame oil
  • 3 tbsp tamari or soy sauce
  • 1 tbsp coconut aminos optional
  • 2 eggs
  • 1 tbsp sesame seeds, to garnish

Method
 

  1. Grate the cauliflower or thaw if frozen. Finely chop carrots and green beans. Slice scallions. Grate the ginger and garlic. Beat the eggs.
  2. Heat sesame oil in a large pan or wok. Add garlic and ginger. Fry on medium heat for 1 minute.
  3. Add cauliflower, carrots, and green beans. Fry on medium heat for around 7 minutes, stirring regularly.
  4. Add the beaten eggs and fry, stirring continuously for another 3 minutes.
  5. Add scallions, tamari/soy sauce, and coconut aminos (optional). Fry for 2 more minutes. Adjust seasoning.
  6. Once tender yet still crispy, turn off heat. Decorate with sesame seeds and enjoy!

Notes

Keeps in the fridge for up to 2 days. Cauliflower contains glucosinolates which break down into cancer-fighting compounds.