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5 c uncooked riced cauliflower 1/8 tsp salt, or to taste 2 Tbsp grated fresh ginger root 2 cloves garlic, minced 3 c small broccoli florets 4 large eggs 2 Tbsp water 1 Tbsp olive oil, divided 1/2 c shredded carrot 1 c shredded or diced cooked pork (optional) 1/4 c chicken broth or stock 2 Tbsp soy sauce 2 tsp dark sesame oil 1/4 c thinly-sliced green onions Lightly salt riced cauliflower and place in a 2-quart casserole dish. Cover with plastic wrap and microwave for 7 minutes. Uncover carefully, stir in ginger root and garlic and allow to cool to room temperature. Meanwhile, rinse broccoli and shake off excess water. Place in a bowl, cover with stretch wrap, and microwave for 90 seconds. Carefully uncover microwaved broccoli and drain. Allow to cool. Meanwhile, combine eggs and water. Heat 1 tsp of olive oil in a skillet over medium-high heat. Add egg mixture and stir-fry for 30 seconds or until soft-scrambled. Remove from pan. Heat remaining oil in a large wok over medium-high heat. Add cooled cauliflower rice and stir-fry for 3 minutes. Add broccoli, carrot, pork (if using) and broth and cook for 1 minute. Add cooked eggs, soy sauce, sesame oil and cook for 1 minute or until heated through. Top with green onions. Makes 4 servings. This recipe was added: 27 March 2021 |