Low-carb cauliflower rice joins fresh ginger, garlic, and scrambled egg in this healthy stir fry recipe. Red pepper flakes and sesame seeds add an Asian-inspired edge to this quick-cooking dish.
Recipe yields 4 servings
In a food processor, place half of the cauliflower and pulse until the cauliflower just reaches a rice consistency. (Do not overpulse or the cauliflower will get mushy.) Set aside and repeat with the remaining cauliflower.
In a large skillet, heat the olive oil over medium heat. Add the garlic, ginger and scallion whites and sauté for 1 minute. Add the carrots, peas and broccoli and sauté for about 3 to 4 minutes, or until vegetables are just tender.
Increase the heat to medium-high. Add the cauliflower “rice,” the scrambled egg, tamari, sesame oil, cilantro and red-pepper flakes (if using) and stir to combine. Sauté for about 5 to 6 minutes, or until the cauliflower is slightly crispy on the outside but tender on the inside. Remove from heat and top with scallion greens and sesame seeds.