1 small onion finely, chopped
1 garlic clove, minced
1 tbsp ginger, minced
1 large carrot, diced
1 cup peas, fresh or frozen
2 tbsp sesame oil
4 large eggs
½ cauliflower blended into cauliflower rice or 500g of frozen cauliflower rice
1 tbsp honey or maple syrup
3 tbsp soy sauce
3 spring onions, finely chopped
- Preheart large non stick skillet/wok on medium to high heat, swirl oil to coat.Add the onion, garlic, ginger, carrot, pears and cook for 4-5minutes, stirring occasionally.
- Push the vegetables to the side and add the eggs. Cook until scrambled, stirring constantly.
- Add cauliflower rice (don’t thaw frozen one), stir and cook until warmed through.
- Push cauliflower rice to the side and add honey and soy sauce, stir well. Sprinkle with green onion and serve.
1 serve = 1 ¼ cups