Vegetable Cauliflower Stir-fry

   Recipe by: Chef Lisa A. Heidelberg

Cook Time: approx. 10-12 mins.

Serves: 4 ppl

Ingredients:

  • 4-6 cups cauliflower rice
  • 4-6 cups vegetables (I used shaved carrots, steamed broccoli, sliced mushrooms, corn on the cob coins, & edamame)
  • 3 eggs, beaten
  • 1 T house seasoning
  • 2-3 Tbls soy or tamari sauce
  • 3-4 T Olive oil
  • 1-2 garlic cloves, chopped
  • 1T grated ginger
  • Green onion chopped & sesame seeds for finishing

Instructions:

  • Heat olive oil in skillet or wok until shimmering
  • Add vegetables, garlic and ginger and saute for 3-5 minutes.
  • Make a well in the middle of pan and add beaten eggs into middle and scramble.
  • Add the riced cauliflower and incorporate with veggies and eggs. Add soy/tamari sauce. Saute for another 1-2 minutes. Finish with a drizzle of olive oil and soy sauce.
  • Garnish with green onions and sesame seeds. Enjoy!

Chef’s note: I created this dish to showcase a way to use up left over vegetables in your fridge. However, frozen cauliflower rice and Asian style vegetables are great to use in this recipe. Just thaw before using.

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