Taiwanese Fried Rice (with cauliflower rice)

Ingredients

• 4 cups Cauliflower rice
• 2 large Eggs
• 1/2 cup Carrot
• 1/2 cup Frozen peas
• 2 stalks Green onions
• 2 tbsp Tamari (gluten-free soy sauce)
• 1 tbsp Sesame oil
• 2 cloves Garlic

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat 1 tablespoon of sesame oil in a large 30.48 cm skillet or wok over medium-high heat, which is about 190°C.
2. 2Add the 2 cloves of minced garlic to the skillet and cook, stirring constantly, until it smells fragrant, about 30 seconds.
3. 3Push the 2 cloves of garlic to one side of the skillet. Crack the 2 large eggs into the empty side and scramble them until they are fully cooked, about 1-2 minutes.
4. 4Add the 4 cups of cauliflower rice, 1/2 cup of carrot, and 1/2 cup of frozen peas to the skillet. Stir everything together with the garlic and eggs and cook until the cauliflower rice is heated through and slightly tender, about 5 minutes.
5. 5Pour the 2 tablespoons of tamari over the ingredients in the skillet and stir well to coat everything evenly.
6. 6Stir in the 2 stalks of chopped green onions until they are just combined.
7. 7Serve the Taiwanese Fried Rice immediately.

Related Guides