Main Courses


1 tbsp Sunflower Oil
3 cloves garlic (chopped)
2 inch piece ginger (chopped)
1 small onion (chopped)  
2 eggs
16 oz cauliflower rice
1 cup carrots (chopped)
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tbsp sriracha
Handful cilantro (chopped)
1 tsp toasted sesame oil
1 tsp garlic powder
1/4 tsp black pepper

Chop garlic, ginger and onion. Heat up a wok or large pan on medium-high heat, and add cooking oil. Add onion and cook for a few minutes until softened and somewhat translucent. Add ginger and garlic. Cook for another 30 seconds. Crack 2 eggs over the onion. Gently stir the eggs for a minute or so. Add the cauliflower fried rice, celery and carrots. Cook the cauliflower while stirring until vegetables become tender. Add soy sauce, rice wine vinegar, toasted sesame oil, and sriracha. Stir to mix well. Add garlic powder and black pepper Serve topped with cilantro. 

To make your own cauliflower rice, grate a head of cauliflower with the grater blade of a food processor or a hand grater.