Stir Fried Cauliflower Rice

Serves 2-4 
 
2 tablespoons butter, ghee, coconut, or avocado oil
12 ounces riced cauliflower fresh or frozen
1 cup frozen peas, thawed
1/4 cup carrot finely diced (optional)
1 ounce green onion, sliced
2 cloves garlic, chopped or sliced thinly
1-2 large eggs, beaten
2 tablespoons soy sauce or Tamari (more or less to taste) I love Bragg’s Aminos
1 teaspoon toasted sesame oil
½ cup cilantro, chopped
 

1. In a large heavy skillet, heat oil of choice over medium-high heat.
2. Add carrots, garlic, and riced cauliflower. Cook, stirring occasionally, until vegetables begin to soften--about 5 minutes. 
3. Make a large well in the center of the cauliflower and pour in the egg and stir it to scrambled. Combine gently when the eggs are cooked. 
4. Stir in the soy sauce, scallions, sesame oil, and cilantro. Taste and adjust seasoning.

Optional Additions:
Eggs, hard boiled
​Fried Tofu-see Liz's recipe
Shrimp
Shredded-cooked chicken
Thinly sliced, cooked sirloin or pork

Stir Fried Cauliflower with Edible Flower

*yes, this is rice in the photo, I need to recreate my photo using cauliflower and repost. And, the flower petals are bee balm and daylilly.