Ingredients
Cauliflower Base
-
1 small head cauliflower (or 12–14 oz pre-riced cauliflower)
Oil & Aromatics
-
2 tbsp sesame oil or a mix of sesame and olive oil
-
2 cloves garlic, minced
-
½ small onion, diced (optional—adds carbs, so use sparingly for strict keto)
Veggies (Optional, Low-Carb)
-
½ cup peas and carrots (for moderate low-carb; omit for stricter keto)
-
Green onions, sliced for garnish
Protein Components
-
2–3 large eggs, beaten
-
Protein add-ins (optional): cooked chicken, shrimp, beef, tofu
Seasonings & Sauce
-
2 tbsp soy sauce, tamari, or coconut aminos
-
1 tsp toasted sesame oil added at end for aroma
-
½ tsp ground ginger (optional)
-
Salt and pepper, to taste
Instructions
Trim and cut cauliflower into florets. Pulse in a food processor until grain-sized. Avoid over-processing—it becomes mush.
Heat 1 tablespoon oil in skillet over medium-high. Pour in beaten eggs, scramble until just cooked. Set aside.
Add remaining oil to skillet, sauté garlic and onion (if using) until fragrant (~30 seconds).
Add riced cauliflower. Cook 5–8 minutes over medium-high stirring often, until water evaporates and cauliflower turns slightly golden.
Stir in peas, carrots, or any cooked proteins; cook 2–3 more minutes.
Return eggs to skillet. Add soy sauce or coconut aminos; toss well.
Drizzle toasted sesame oil, stir, and remove from heat. Garnish with green onions and serve.