1 small head cauliflower
1 tbsp sesame oil
1 cup frozen peas and carrots mixture
3 tbsp soy sauce
2 garlic cloves, chopped
1 egg
1/4 cup green onions

1. Remove the core from the cauliflower, then chop the florets into thin slices. Place in a food processor and pulse until the cauliflower has the texture of rice.


2. In a large skillet, heat oil over medium-high heat. Add cauliflower, frozen peas and carrots, soy sauce and garlic to the skillet. Cover and cook until the cauliflower is tender, about 5-7 minutes.


3. Crack an egg into the skillet, stirring and mixing into the cauliflower mixture with a spatula or wooden spoon until the egg is fully cooked. Stir in green onions. Serves 4.