Ingredients

• 1 head of cauliflower (roughly 1 pound), riced.
• You can find it pre-made in your grocery store’s frozen vegetables section.
• OR you can make it yourself by cutting the fresh cauliflower into florets, remove the core, pulse the florets in food processor/chopper until your end product appears and resembles rice grains.
• 2 tablespoons oil
• 2 cloves of garlic, minced (fresh garlic tastes better)
• 1/2 teaspoon ginger paste
• 1/2 cup finely chopped onion
• 2 green onions chopped (optional for taste and color)
• Salt and pepper to taste
• Finely chopped cilantro to garnish.

Directions

1. Heat the oil in a large skillet, wok, or non-stick pan over medium heat.
2. Add the garlic and ginger and saute for just a minute.
3. Add the riced cauliflower to this mixture and stir fry for 5-7 minutes.
4. Garnish with cilantro.
5. At this point your, riced cauliflower stir fry is ready.
6. Twists:
1. Scrambled Eggs: If you want to add scrambled eggs, just take your riced cauliflower mixture out, pour 4 beaten eggs in the pan and scramble until cooked through.
2. Add the riced cauliflower to these scrambled eggs and stir fry for another 1-2 minutes.
3. Your Favorite Protein: Stir in cooked protein such as chicken, shrimp, fish, or tofu.
4. Spice it Up: Add a pinch of red pepper flakes or a drizzle of Sriracha sauce for extra heat.
5. Boost Flavor: Include other stir fried vegetables like broccoli, carrots, snap peas, or mushrooms.
6. Add Sauce: Stir in 2 tablespoons soy sauce (or tamari for gluten-free), 1 tablespoon rice vinegar, 1 teaspoon sesame oil in the middle of the cooking.