- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
In food processor, pulse half of the cauliflower until consistency of rice grains. Transfer to bowl. Repeat with remaining cauliflower. Set aside.
In wok or large skillet, heat vegetable oil over medium-high heat. Add carrot, white parts of green onions, garlic and ginger; cook, stirring, about 3 minutes. Add riced cauliflower and peas; cook,
stirring, until vegetables are tender but crisp, about 3 minutes.
Push cauliflower to edge of pan. Make well in centre; cook eggs, stirring, until creamy, about 2 minutes. Mix eggs with vegetables.
Add tamari, sriracha and sesame oil; cook, stirring constantly, about 1 minute. Sprinkle with green parts of green onions.
Nutritional facts PER SERVING
- Iron 2.2 mg
- Fibre 5 g
- Sodium 450 mg
- Sugars 6 g
- Protein 12 g
- Calories 200
- Total fat 10 g
- Cholesterol 185 mg
- Saturated fat 2 g
- Total carbohydrate 16 g
