Ingredients

1 small head cauliflower, cut into large pieces
1 egg
1 T water
2 T coconut oil or olive oil
4 scallions, sliced
2 carrots, shredded
2 cloves garlic, minced
1 T shredded fresh ginger
1 ½ tsp tamari or coconut aminos
1 tsp dark sesame oil

Directions

Step 1

Using a food processor with a shredding disk attachment or using the largest holes of a box grater, shred the cauliflower

Step 2

In a small bowl, beat the egg and water with a fork until smooth.

Step 3

In a large skillet over medium heat, add the oil and then add the cauliflower, stirring for 5 minutes or until just beginning to brown.

Step 4

Add the broth and bring to a simmer. Cover and cook until tender, about 5 min.

Step 5

Add the scallions, carrots, garlic and ginger. Stir in well. Add the tamari and sesame seed oil. Push the mixture to the outside of the skillet.

Step 6

Pour the egg mixture into the center of the skillet and cook, stirring for 2 minutes until cooked through. Mix into the rice mixture.