Cauliflower is a delicious, low-carb substitute for rice and a fantastic way to help you meet your weight loss goals!
2 large eggs, beaten
1 cup chopped scallions, separated into green and white parts
3 garlic cloves, minced
1 tablespoon finely chopped fresh ginger
one 2-lb head cauliflower (or 2 pounds "ready to cook" cauliflower rice, thawed if frozen)
4-5 tablespoons soy sauce (use gluten-free coconut aminos if needed)
¼ teaspoon crushed red pepper flakes
1 teaspoon monk fruit
1/2 cup diced carrots
1 teaspoon toasted sesame oil
Grate the cauliflower in a food processor fitted with the grating disc. Alternatively, grate on the large holes of a box or hand-held grater. Set aside. (Skip this step if using "ready to cook" cauliflower rice.)
Heat 2 teaspoons of avocado oil in a large (10 or 12-inch) nonstick skillet or wok over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate and set aside. Wipe the pan clean.
Add 3 tablespoons of avocado oil to the pan and set over medium heat. Add the white parts of chopped scallions, garlic, and ginger. Cook, stirring often, until softened but not browned (3 to 4 minutes).
Add the grated cauliflower, 4 tablespoons of soy sauce, red pepper flakes, monk fruit, and ¼ teaspoon salt. Cook, stirring often, for about 3 minutes.
Add the carrots and continue cooking until the cauliflower "rice" is tender-crisp and the vegetables are warmed through.
Stir in sesame oil, green parts of scallions, and eggs. Taste and adjust the seasoning (adding the remaining tablespoon of soy sauce if necessary).
Add your choice of cooked protein (I used Trader Joe’s togarashi butter shrimp). Serve hot.