Yield: 5 cups
Serving size: 1 cup

Ingredients

• 2 Tbsp + 2 tsp sesame oil, divided (can also use avocado or olive oil)
• 1 lb fresh or frozen riced cauliflower 
• ½ cup shredded green or red cabbage
• ¼ cup chopped red or green pepper
• ¼ cup shredded carrots (optional)
• ½ cup sliced green onions
• ½ cup sliced mushrooms
• 2 tsp minced garlic
• 3 large eggs, beaten
• 2 Tbsp soy or tamari sauce (or to taste)
• ⅓ cup slivered almonds, sliced cashews, or peanuts
• 2 tsp chili sauce (optional)

Instructions

1. Heat 2 Tbsp of the oil in a wok or large heavy skillet over medium heat. 
2. Add riced cauliflower, cabbage, pepper, and carrots (optional) and cook for 5 minutes or until slightly softened.
3. Stir in green onions, mushrooms, and garlic and continue to cook for an additional 2 to 3 minutes or until vegetable mixture is tender. 
4. Push the vegetable mixture to one side of the wok/pan and add the beaten eggs. Scramble eggs for 1 to 2 minutes, or until cooked to your liking, and then blend in with the rest of the ingredients.
5. Add the soy/tamari sauce and the remaining 2 tsp of the oil, continuing to stir frequently to blend in the flavors.
6. Stir in the nuts and chili paste (optional) and adjust seasoning according to taste.
7. Garnish as desired.