Sort ingredients
2eyedjack
QR Code
Listen
Pdf
If using a head of cauliflower, cut the cauliflower into florets and place in a food processor. Pulse until finely chopped and rice-like consistency. Alternatively, cauliflower can be riced using a hand grater.
In a large skillet or wok, heat the sesame oil over high heat. Add diced carrots and cook for 2-3 minutes or until slightly tender. Add garlic and cook for 1 minute or until fragrant.
Add riced cauliflower to the skillet (without adding additional oil) and cook for 5 minutes, stirring frequently. Cook cauliflower rice until most of the moisture is cooked out and the rice is fluffy. If using frozen cauliflower rice, add frozen rice straight to the skillet.
Add diced red and green bell peppers. Cook for 3-5 minutes, stirring occasionally until slightly tender.
Lower the heat to low-medium. Push the rice and vegetables to the sides of the wok or skillet, creating a well. Add beaten eggs to the center and scramble until set. Mix eggs into the vegetables.
Add soy sauce or liquid aminos and sweetener. Stir to combine. Taste and adjust seasoning, adding more soy sauce, sweetener or sesame oil if needed. Garnish with sliced green onions.