Ingredients:
• 1 head cauliflower, outer leaves removed or 1 bag Earthbound Organic Riced Cauliflower
• 2 tablespoons ghee or coconut oil
• 3 large eggs, beaten
• ½ cup finely chopped carrots
• 2 tablespoons finely chopped onion
• ½ cup chopped green beans or frozen peas
• ½ cup chopped baby bellas or shiitake mushrooms
• ¼ cup tamari (A Japanese sauce)
• ¼ cup thinly sliced green onions
• Salt
• ¼ cup fermented veggies (I like to add a little spice with kimchi or Cleveland Kraut’s gnar gnar)
Directions:
Break apart cauliflower into large florets. Chop the core into smaller pieces. Working in batches, add the cauliflower to a food processor and process for 30 seconds, stopping to mix in the larger pieces. Continue for 2 to 3 minutes until the cauliflower resembles small pieces of rice. Repeat with the remaining batches. Set aside.
In a large sauté pan over medium-low heat, add 1 tablespoon coconut oil. Pour in the whisked eggs, swirling them slightly to get a thin, even layer on the bottom of the pan. Continue to cook over medium-low until just cooked through. Slide the cooked eggs onto a cutting board and chop into a small dice. Set aside.
Raise the heat to medium-high and add the remaining tablespoon of coconut oil to the pan. Add the carrots and sauté for 4 to 5 minutes. Add the onion, green beans, and mushrooms and sauté for 5 minutes. Add the cauliflower rice and cook for an additional 5 minutes, stirring frequently until lightly browned and cooked through. Add the tamari and mix well for 1 minute.
Turn off the heat and add the cooked eggs and green onions. Mix well, add salt to taste, top with fermented veggies. Serve. Serves 4
January 2020 Green Bean Delivery Newsletter Link: