1 head Cauliflower
2 Tbsp Sesame Oil
4 Green Onions
3 Tbsp Coconut Aminos
6 cloves Garlic
1 tsp Red Pepper Flakes
½ White Onion
Grate the cauliflower in a food processor (or by hand) until it resembles rice.
Once the cauliflower is riced, heat the sesame oil over medium-high heat (~7). Add the diced white
onion, the minced garlic, and the cauliflower. Let it brown a little, then reduce the heat to medium (~4)
and add the chopped green onions, coconut aminos, and red pepper flakes.
Cook for another 2 minutes, then add the egg. We literally just crack the egg into the pan with the
cauliflower and mix it around until it is cooked through.
Keep over medium heat (~4) until the cauliflower is tender. The way we like ours, it takes about 6–
7 minutes. If you want this to cook faster, cover the pan while it cooks.
Tip If you like contrasting textures, you can chop some water chestnuts very finely to give it a little
crunch. We’d suggest using ¼ cup, added at the same time as the cauliflower.
Serves 2 to 4
This recipe is Vegetarian but can easily be made Vegan; just omit the egg