By Ebenezer Dwamena
Prepare the cauliflower by removing the leaves and cutting it into small florets. Using a food processor, pulse the florets until they are the size of small grains of rice.
Finely chop the garlic, ginger, and green onions. Dice the carrots.
In a large pan or wok, heat 1 tablespoon of olive oil over medium heat. Add the carrots and peas, and cook for about 3-4 minutes until they start to soften.
Add the chopped garlic and ginger to the pan and sauté for another 2 minutes until they become fragrant.
Push the vegetables to one side of the pan. Crack the eggs into the empty side and scramble them until fully cooked.
Add the riced cauliflower to the pan, mixing it with the vegetables and scrambled eggs. Pour in the soy sauce, sesame oil, salt, and pepper. Stir well to combine everything.
Cook for another 5 minutes, stirring frequently, until the cauliflower is heated through and tender.
Garnish with chopped green onions before serving.
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This Low-Carb Keto Asian recipe is ready in 25 minutes and features Cauliflower, Eggs, Soy sauce and other delicious ingredients. Contains 180 calories total.
Prepare the cauliflower by removing the leaves and cutting it into small florets. Using a food processor, pulse the florets until they are the size of small grains of rice.
Finely chop the garlic, ginger, and green onions. Dice the carrots.
In a large pan or wok, heat 1 tablespoon of olive oil over medium heat. Add the carrots and peas, and cook for about 3-4 minutes until they start to soften.
Add the chopped garlic and ginger to the pan and sauté for another 2 minutes until they become fragrant.
Push the vegetables to one side of the pan. Crack the eggs into the empty side and scramble them until fully cooked.
Add the riced cauliflower to the pan, mixing it with the vegetables and scrambled eggs. Pour in the soy sauce, sesame oil, salt, and pepper. Stir well to combine everything.
Cook for another 5 minutes, stirring frequently, until the cauliflower is heated through and tender.
Garnish with chopped green onions before serving.
Calories per Serving: 180
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