Cauliflower Fried Rice

 Ingredients

2 tbsp rice vinegar

2 tbsp tamari / soy sauce

2 tsp toasted sesame  seeds

2 tsp avocado oil

8 ounces shiitake mushrooms, stemmed and sliced 

1 large carrot diced

1/4 tsp sea salt

garlic cloves 2 chopped

1 tbsp ginger chopped

1/4 cup kimchi

1 small head cauliflower rice

1 bunch scallions/ green onion chopped

eggs 2 beaten

1 1/2 tsp fresh lime juice

fried eggs for topping optional

sesame seeds for garnish 

micro-greens for garnish

sriracha OR sweet chili sauce for serving 

1/2 cup frozen edamame

  

Preparation

In a small bowl, mix together the rice vinegar, tamari, and sesame oil. Set aside.

Heat the avocado oil in a large nonstick skillet over medium heat. Add the mushrooms, carrot, and salt and cook, stirring occasionally, for 8 minutes, or until softened.

Stir in the garlic, ginger, and kimchi, then add the cauliflower rice and scallions and stir to combine. Make a well in the center of the pan and pour in the eggs. Stir to scramble, then mix the scrambled eggs into the fried rice.

Add the tamari mixture and the edamame and cook until the edamame is heated through. Turn off the heat, stir in the lime juice, and season to taste.

 Portion the cauliflower fried rice onto plates and top with fried eggs, if desired. Garnish with sesame seeds and micro-greens and serve with sriracha on the side.

 

 

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