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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.