A nice replacement for the starch of rice, particularly in an Asian inspired recipe. Very close to great!
What you need
2 Tbs Vegetable oil
2 large eggs, beaten
1 cup chopped scallions, light and green parts separated (you'll need 5-6 scallions)
3 garlic cloves, minced
1 Tbs finely chopped fresh ginger
One 2-lb head cauliflower (or 2 pounds ready to cook' cauliflower)
4-5 Tbs soy sauce (use gluten-free if needed)
1/4 Tsp red pepper flakes
1 Tsp sugar
1 cup frozen peas and carrots
1 Tsp rice vinegar
1 Tsp Asian sesame oil
1/4 cup chopped cashews or peanuts (optional)
Instructions
- Chop (pulse) the cauliflower in a food processor, until a crumbly pebble like texture. Set aside.
- Heat 2 teaspoons of vegetable oil in a large skillet over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer the eggs and set aside. Wipe the pan clean.
- Add 3 tablespoons of vegetable oil to the pan and over medium heat. Add the light scallions, garlic, and ginger and cook, until softened but not browned, 1 to 2 minutes.
- Add the grated cauliflower, 4 tablespoons of the soy sauce, red pepper flakes, sugar, and 1/4 tsp salt. Cook, stirring often, for about 3 minutes.
- Add the peas and carrots and continue cooking until the cauliflower "rice" is crisped slightly and the vegetables are warmed through,
- Stir in the rice vinegar, sesame oil, dark green scallions, nuts (if using) and eggs.