Vegetable Fried Rice (Gluten-Free)

Ingredients

• 4 cups Cauliflower rice
• 1/2 cup Carrots
• 1/2 cup Peas
• 1/2 cup Corn
• 1/4 cup Green onions
• 2 large Eggs
• 1/4 cup Tamari (gluten-free)
• 1 tbsp Sesame oil
• 2 cloves Garlic
• 1 tsp Ginger

Instructions

1. 1Place a wok or a 12-inch skillet over medium-high heat. Let it heat up for 1 minute.
2. 2Add the 1 tablespoon of sesame oil to the hot wok. Immediately add the 2 cloves of garlic, minced, and the 1 teaspoon of ginger, grated. Stir constantly for 30 seconds until fragrant, being careful not to burn the garlic.
3. 3Add the 1/2 cup of carrots, 1/2 cup of peas, and 1/2 cup of corn to the wok. Stir-fry the vegetables for 2 minutes until they are slightly tender.
4. 4Push the vegetables to one side of the wok. Crack the 2 large eggs into the empty side of the wok. Scramble the eggs with a spatula until they are cooked through, about 1-2 minutes.
5. 5Add the 4 cups of cauliflower rice and the 1/4 cup of tamari to the wok. Stir everything together, breaking up the cauliflower rice, until it is well combined with the vegetables and eggs, and heated through, about 3-5 minutes. The cauliflower rice should be tender but not mushy.
6. 6Stir in the 1/4 cup of green onions. Cook for another 30 seconds until the green onions are slightly wilted.
7. 7Serve the vegetable fried rice immediately.

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