Ingredients
- 1 head cauliflower, chopped and blended in food processor
- 2 tablespoon olive oil
- 1 red bell pepper, cut into 1 inch pieces
- 2 green onions, thinly sliced
- 1 2-inch piece ginger, grated
- 1 tablespoon soy sauce, low sodium
- 2 teaspoons garlic chili paste
- 2 teaspoon honey
- 2 eggs
- 1 cup green peas, frozen
- 1 cup edamame, frozen
Directions
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add red bell pepper, green onions, and ginger. Cook and stir for 2 minutes.
Add cauliflower rice, toss to combine and cook, covered, for 5 minutes. Stir halfway between once.
Whisk together soy sauce, garlic chili paste, and honey in a small bowl to make a sauce.
Beat the eggs in a separate bowl.
Push the cauliflower to one side of the skillet. Heat remaining olive oil onto empty side.
Add the eggs and scramble until cooked, roughly 2-4 minutes.
Remove skillet from heat and fold in eggs, sauce, and thawed peas and edamame.
Serve and enjoy!
Recipe in Action
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4 Servings
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Difficulty: Easy
Nutrition Tip 
Cauliflower is a cruciferous vegetable full of fiber. It is also a signficant source of the nutrient choline which is vital for brain development.
Stir frying is a cooking technique with its origins rooted in Chinese culture. Oil is heated to very hot temperatures in a traditional cooking pan called a wok and then ingredients are tossed around until cooked.
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