Description
If you can’t find bagged cauliflower crumbles, trim a medium-sized head of cauliflower into large florets. Pulse the florets in a food processor to create rice-sized cauliflower granules. Keep the pieces on the larger side, as they’ll get too mushy if they’re too small.
Scale
Ingredients
- 2 large eggs
- 1 tablespoon olive oil
- 1 tablespoon toasted sesame oil
- 3 cloves garlic, minced
- 2 tablespoons chopped scallions (green parts only) + more to garnish
- 1/2 inch fresh ginger, grated
- 1 cup frozen peas, carrots and corn mix
- 1 16-ounce bag of cauliflower crumbles (defrosted if frozen)
- 3 tablespoons low-sodium soy sauce
- salt and pepper, to taste
Instructions
- In a small bowl, beat the eggs with a generous pinch of salt.
- Heat the olive oil in a large wok or skillet on medium heat. Add the eggs and cook, breaking the eggs into small scrambles, until set. Remove from the skillet and set aside.
- Heat the tablespoon of sesame oil and add the garlic, scallions and ginger. Cook for 1 minute, until the garlic is sizzling, then add the peas, carrots and corn mix. Increase the heat to medium-high and cook, stirring occasionally, for 3-5 minutes, until the vegetables have begun to soften and brown.
- Add the cauliflower crumbles and the soy sauce. Mix well, then cover and cook for 5 minutes. Uncover and increase the heat to high. Cook, stirring frequently, until any liquid has burned off and the cauliflower begins to brown, approximately 2-3 minutes.
- Remove from the heat and stir in the scrambled eggs. Season with salt and pepper to taste, then top with the scallions and serve.
Nutrition
- Serving Size: 4