Cauliflower Rice Stir-Fry

Instructions

1. Step 1

   Cut the cauliflower into manageable florets. Working in batches, pulse them in a food processor until they resemble coarse grains of rice.

   Ingredients used: 900.0 gr Cauliflower

   Cookware: Chef Knife, cutting board, food processor

2. Step 2

   Crack the eggs into a mixing bowl and whisk until evenly blended.

   Ingredients used: 4.0 piece Egg

   Cookware: mixing bowl, whisk

3. Step 3

   Heat 2 tsp (10 ml) vegetable oil in a large skillet over medium heat. Add the beaten eggs, scramble until fully set, then transfer them to a clean plate.

   Timer: 3 min (fixed)

   Ingredients used: 10.0 ml Vegetable Oil

   Cookware: large skillet, plate, spatula

4. Step 4

   Add the remaining 1 ¼ tbsp (20 ml) vegetable oil to the skillet over medium heat. Add the carrot and bell pepper, then stir-fry until tender-crisp.

   Timer: 4 min (fixed)

   Ingredients used: 150.0 gr Carrot, 150.0 gr Red Bell Pepper, 20.0 ml Vegetable Oil

   Cookware: large skillet, spatula

5. Step 5

   Add the scallions, garlic, and ginger. Stir-fry over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger, 60.0 gr Scallion

   Cookware: large skillet, spatula

6. Step 6

   Add the prepared cauliflower rice and green peas. Stir-fry over medium heat until the cauliflower is tender but not mushy.

   Timer: 6 min (fixed)

   Ingredients used: 140.0 gr Green Pea

   Cookware: large skillet, spatula

7. Step 7

   Add the soy sauce, sesame oil, and black pepper. Toss until evenly seasoned and most excess liquid has evaporated.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 10.0 ml Sesame Oil, 45.0 ml Soy Sauce

   Cookware: large skillet, spatula

8. Step 8

   Return the scrambled eggs to the skillet and toss over medium heat until broken into bite-sized pieces and steaming hot. Serve immediately.

   Timer: 1 min (fixed)

   Cookware: large skillet, plate, spatula