1headcauliflowerriced, minced, or grated (or bag of frozen cauliflower rice)
2stalkcelerychopped
¼yellow oniondiced
¼bell pepperred or yellow, chopped
2eggs
1tbspwater
salt and pepperto taste
2stalkgreen onionchopped or cut into slivers
Instructions
Heat a wok or large frying pan over medium heat. Heat half of the sesame oil (or cooking oil of choice) in the pan, and add onion. Cook onion until golden and edges brown--about 5 minutes.
Add cauliflower, celery, and bell pepper to pan and toss ingredients together. Continue cooking for an additional 5 to 8 minutes, or until cauliflower is cooked to your liking.
Pour coconut aminos over top of vegetable mixture. Toss to thoroughly coat the vegetables and stir as needed to prevent burning.
Heat a small frying pan over low-medium heat.
Whisk the eggs, water, salt, and pepper. Heat remaining sesame oil in small pan. Pour beaten eggs into small pan and use a spatula to scramble until eggs have set.
Add scrambled eggs to the vegetable mixture and mix until thoroughly incorporated.
Remove from heat. Season with salt and pepper to taste and garnish with green onions.
Notes
If you prefer a different oil for cooking, consider lightly drizzling sesame oil over finished dish to boost flavor.Nutrition information is based on a single serving and is provided as a convenience for Ketogasm readers. Data may vary based on brand and recipe variation. Click here for more detailed nutrition information.