1 large cauliflower head

2 large eggs

1 bag of GC broccoli florets

4 pearl onions

2 large carrots

1 tablespoon reduced sodium soy sauce

2 garlic cloves

1 tablespoon sesame oil

1 teaspoon ground ginger

2 tablespoons vegetable oil

¼ teaspoon white pepper

 

Directions

1. Blend cauliflower in a food processor or blender until it resembles the texture of rice (about 2-3 minutes), then set aside. Process for less time if you prefer a chunkier texture.
2. Note: grate cauliflower using a cheese grater if you do not have a processor or blender).
2. Mix soy sauce, sesame oil, ginger and white pepper in a bowl and set aside.
3. Beat eggs until scrambled in a small bowl.
4. Heat 1 tablespoon vegetable oil in a medium skillet then add eggs. Once cooked, remove from heat and dice eggs in small pieces.
5. Heat remaining tablespoon of vegetable oil in a large pan. Sautee onion in pan for roughly 3 minutes then add broccoli and carrots and cook until vegetables are tender.
6. Stir in cauliflower, eggs, onion, and soy sauce mixture until cauliflower is tender (roughly 4 minutes), stirring occasionally.
7. Remove from heat and serve immediately.

Other Vegetables to Add: corn, peas, zucchini, mushrooms, bell pepper, celery, bean sprouts, cabbage, green beans.

To Cook in a Rice Cooker: Layer in the following order: oil, garlic, onion, cauliflower, carrots, broccoli, egg, soy sauce, sesame oil, ground ginger, and white pepper. Cook for 1 cycle and stir. Cook for another cycle if needed.