Cauliflower Rice
Ingredients
- 1 tbs. olive oil
- 2 cloves garlic peeled and minced
- 1 tsp. ginger minced
- 1 onion sliced
- 1 head cauliflower cleaned and stems removed
- 1 cup broccoli chopped
- 1 cup carrots shredded
- 1 cup peas
- 1 egg
- 1 tbs. sesame oil
- 1 tbs. soy sauce
- sesame seeds
- pickled radish I always purchase at a local Korean restaurant – they are easy to make, but even easier to buy.
Instructions
- In a food processor or blender, pulse cauliflower florets to resemble rice. Do this in batches and set aside.
- In a large nonstick skillet, heat olive oil and cook garlic, ginger and onions until soft and fragrant.
- Add cauliflower, broccoli and carrots, stir and continue to cook until soft. Add water 2 tablespoons at a time if needed (this will help to steam the vegetables).
- Add peas, then stir to combine. Make a well in the center of the vegetable mixture and scramble in the egg.
- Add sesame oil and soy sauce. Stir to combine and season to taste.
- Top with sesame seeds and sliced pickled radish.
- Serve immediately.
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