Prep
Time 15 mins

Cook
Time 15 mins

Total
Time 30 mins

Servings 4

Ingredients

• 2 Eggs, beaten
• 700g Cauliflower
• 2tbsp Soy Sauce
• 1tbsp Sesame Oil
• 1tbsp Ginger, freshly grated
• 1/4tsp Black Pepper
• 2tbsp Vegetable Oil
• 2 Cloves of Garlic, minced
• 1 Onion, diced
• 200g Broccoli Florets, chopped
• 200g Mushrooms, chopped
• 80g Frozen Peas
• 2 Carrots, peeled and chopped

Method

1. To make the cauliflower rice, chop the cauliflower and pulse it in a food processor until it resembles rice, about 2-3 minutes; set aside.
2. In a small bowl, whisk together soy sauce, sesame oil, ginger and pepper; set aside.
3. Heat 1tbsp of vegetable oil in a medium frying pan over low heat. Add the beaten eggs and cook until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces; set aside.
4. Heat remaining 1tbsp vegetable oil in a wok over medium high heat. Add garlic and onion to the wok, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in the broccoli, mushrooms, peas and carrots, and cook until vegetables are tender, about 3-4 minutes.
5. Stir in cauliflower, eggs and soy sauce mixture. Cook until heated through and the cauliflower is tender, about 3-4 minutes.
6. Serve immediately, garnished with sesame seeds, if desired.