| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 small head cauliflower, cut into small florets
- 3 tablespoons vegetable oil
- 2 eggs, beaten
- 2 carrots, diced
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- One 1-inch piece ginger, minced
- 1 cup frozen peas
- 2 teaspoons black bean chile sauce
- 1 teaspoon curry powder
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 1/4 cup chopped fresh cilantro, for garnish
Instructions
- Working in batches, add a third of the cauliflower to a food processor and process until it resembles rice. Remove to a bowl and repeat with the remaining cauliflower. Set aside.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the eggs and scramble until set, 3 to 4 minutes. Remove from the pan and set aside.
- Add the remaining 2 tablespoons oil to the pan. Add the carrots and onions and cook until the onions are soft, 4 to 6 minutes. Add the garlic and ginger and saute just until fragrant, 30 seconds. Add the cauliflower and peas and saute until the peas have defrosted but the cauliflower is still crunchy, 4 to 5 minutes. Add the black bean chile sauce, curry powder, fish sauce and sugar; stir until fully incorporated. Return the scrambled eggs to the pan and cook for another minute. Sprinkle with the cilantro.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 213 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 7 g |
| Cholesterol | 80 mg |
| Sodium | 292 mg |
Reviews
Loved it! Easy to make, healthy, and delicious.
I was hesitant at first, but it was easy and delicious!
Excellent recipe. Try it, you will like it1
It was amazing!