6tablespoonsreduced sodium soy saucedivided (or use a gluten-free alternative)
¼teaspoonblack pepper
¼cup green onionsthinly sliced, green parts only
2tablespoonssesame oil
Instructions
In a large, deep skillet, heat the oil over medium-high heat. Add the cauliflower and onions and cook, stirring, until soft, about 5 minutes. If the bottom of the skillet becomes too dry as you cook the cauliflower, add 1-2 tablespoons of water.
Add the bell peppers and cook for 2 more minutes. Add the garlic and ginger and cook, stirring, for 30 seconds.
Make a hole in the center of the veggies. Pour one tablespoon of soy sauce and the eggs into the hole and scramble them into the hot cauliflower, stirring constantly, until cooked, for about 1 minute.
Stir in the remaining soy sauce and black pepper. Cook for 1 more minute.
Turn the heat off and stir in the sesame oil. Sprinkle with the green onions. Serve immediately.
Video
Notes
You can make this dish into a complete meal by adding two cups of shredded cooked chicken at the end of cooking, right before you add the sesame oil. If you do, add two additional tablespoons of soy sauce.
This recipe becomes incredibly easy and fast if you use pre-chopped vegetables. You can find pre-riced cauliflower, pre-chopped onions, and pre-chopped peppers in most grocery stores. If you also use jarred minced fresh garlic and ginger, I would say that from start to finish, this recipe can be ready in 15 minutes, making it an ideal choice for a weeknight dinner.
You can use frozen cauliflower rice, adding it to the saucepan while it is still frozen. There's no need to defrost it first.
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them gently in the microwave at 50% power. The leftovers are delicious - almost as good as the freshly cooked dish.