Cauliflower fried rice (low-carb)

• 2 large eggs, beaten

• 1 cup chopped spring onion

• garlic, minced

• 1 tbsp. minced fresh ginger

• 300-400 g head cauliflower

• 2 tbsp. soy sauce 

• 1 cup green peas and carrots

• 1/4 cup chopped cashews or peanuts (optional)

1. Grate the cauliflower on the hand-held grater. Set aside. 

2. Heat 2 tsp. of vegetable oil in a nonstick WOK over medium heat. Add the eggs, salt & scramble until the eggs are cooked and set aside. 

3. Add 3 tbsp. of oil, spring onion, garlic, and ginger and cook, stirring often, until softened but not browned (4 min). Add the grated cauliflower, 4 tbsp of soy sauce. Cook & stir often(3 min). Add green peas, carrots, scrambled eggs and continue cooking until the cauliflower "rice" is tender-crisp.  Serve hot.

Cauliflower fried rice (low-carb)