Ingredients
Scale
- 1 tablespoon coconut oil or olive oil
- 2 tablespoons sesame oil
- 1/2 yellow onion, small diced
- 3 carrots, small dice
- 2–3 celery stalks, small diced
- 6–8 oz, mixed mushrooms, sliced
- 24 oz. cauliflower rice
- 3 garlic cloves, chopped
- 1 large pinch of each salt and pepper
- 2–3 eggs
- 1 heaping tablespoons gluten free hoisin sauce
- 4 tablespoons coconut aminos
- 1 tablespoon tamari
- 1 teaspoon red pepper flakes
- 1 inch fresh ginger, finely chopped
- 3 scallions, chopped
- 1 bunch fresh cilantro, roughly chopped
Instructions
- Heat a large skillet up over medium high heat with both of the oils. When the pan is warm, add in the diced onions, carrots, celery and mushrooms. Sautee until they are softened and browned – around 4 minutes.
- Add in the cauliflower rice, garlic, salt and pepper. Mix to combine and sauté for another 4 minute. Stir occasionally to evening cook everything together.
- Make a well in the center of the vegetable mixture. Drop the eggs into the center of the well. Mix around using a wooden spoon or spatula to scramble and combine with the vegetables. Cook until the eggs are fully incorporated and cooked.
- Turn the heat to low. Add in the hoisin sauce, coconut aminos, tamari, red pepper flakes, ginger, scallions and cilantro. Toss everything together.
- Prep Time: 5
- Cook Time: 15
- Category: vegetarian
- Method: stove-top