Cauliflower Fried Rice Recipe:
2 eggs or 8 oz tofu
2 Tablespoon sesame oil (or any other oil preferred/on hand)
1 minced garlic clove
½ yellow onion cut into slices
1-small head of cauliflower, riced
(20 oz if using already riced cauliflower if frozen, do not thaw) or cooked brown rice
4-carrots, peeled and cut into coins
1 bunch asparagus tops, cut on diagonal
¼ cup of English peas/edamame
4 Scallions, cut on diagonal for garnish
2- bunches of basil leaves, snipped for Juliette garnish
½ lime zest and juice
2 Tablespoons Tamari (GF soy sauce) or traditional soy sauce (low sodium)
Crack 2 eggs into small bowl, beat with fork.
Spray skillet with cooking oil, on med heat pour egg into skillet. Keep turning skillet and lifting outer edges of egg, omelet style, till egg is completely set. Turn onto cutting board. Or, as an alternative, add sliced tofu and cook till li9ghtly brown.
Heat sesame oil to pan, add minced garlic 1 minute then add riced cauliflower. Let brown before turning and repeat till nicely toasted.
Add carrots, asparagus, sliced onions and English peas or edamame, cook until softened (about 3-4 minutes).
Cut egg into short strips and add egg or tofu back to skillet to warm.
Garnish with scallions and basil
Add a splash of Tamari or soy sauce