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Ingredients
- 1 small cauliflower head - chopped or 16 oz riced cauliflower
- 1/2 tbsp olive oil
- 2 large eggs
- sea salt + pepper
- 1 small yellow onion - diced
- 4 oz cremini mushrooms - chopped
- 2 carrots - peeled and diced
- 6 oz broccoli florets - chopped
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 3 cloves garlic - minced
- 1 inch ginger knob - peeled and grated or minced
- 2 green onions - thinly sliced
- 3-5 tbsp coconut aminos
- 1 tbsp sesame oil
- 3 slices cooked bacon - diced (optional)
Ingredients
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Instructions
- Pulse cauliflower in food processor until it is crumbly and resembles rice. Set aside.
- In a medium size bowl, whisk eggs together and season with salt and pepper. Heat 1/2 tbsp olive oil in a large sauté pan over medium heat and add eggs. Cook scrambled eggs until fully cooked through. Remove from pan and set aside.
- In the same pan, add 1 tbsp olive oil and heat to medium-high heat. Add yellow onion, mushrooms, and carrots, and sauté for 3-4 minutes, until onions have become translucent. Add broccoli, corn, peas, garlic, and ginger, and cook for another 4 minutes.
- Add in cauliflower and cook until cauliflower is tender, about 4 minutes. Add scrambled eggs, green onions, sesame oil, and coconut aminos to taste.
- Serve immediately and top with bacon as desired.