Posted by admin on October 28, 2019
1 medium head cauliflower, stem taken out
3 teaspoons canola oil
two massive eggs, frivolously overwhelmed
three cloves garlic, minced
One one-inch piece clean ginger, peeled and grated
1 cup frozen blended peas and carrots, thawed
1/four cup thinly sliced scallions
one/four cup furthermore two tablespoons lower-sodium soy sauce, in addition far more for serving, optional
two tablespoons sesame oil
two cooked chicken breasts, diced (I employed a rotisserie chicken)
Sizzling sauce, for serving, optional
- Minimize the cauliflower into chunks. Operating in batches, pulse the cauliflower in a foodstuff processor until coarse in texture, like rice. This recipe makes use of about four cups of cauliflower rice. If you have any leftover, save it for one more use.
- Heat a wok or huge skillet more than medium-high warmth. Incorporate one teaspoon of the canola oil. Insert the eggs and speedily scramble. Transfer the eggs to a plate and established apart. Warmth the remaining two teaspoons canola oil. Insert the garlic and ginger and cook dinner, stirring constantly, about 1 moment. Insert the peas and carrots, scallions and cauliflower. Stir-fry until finally the greens are tender, about 5 minutes.
- As the vegetables are cooking, whisk the soy sauce and sesame oil with each other in a modest bowl. Stir the sauce and chicken into the cauliflower combination. Prepare dinner an extra moment or two. Stir the cooked eggs again into the mixture. Provide with very hot sauce and further soy sauce if desired.
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