Mushroom Cauliflower "Fried Rice"

• Vegetarian
• Gluten free

• Produce

  • 14 oz Cauliflower
  • 2 tsp Garlic
  • 2 tsp Ginger
  • 3 Green onion
  • 2 cups Mushrooms, white
  • 1 Parsley
  • 1/2 cup Peas, frozen

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tsp Sodium reduced soy sauce, gluten free

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Canola or vegetable oil
  • 1 tsp Sesame oil

Found on noshingwiththenolands.com

Description

Ingredients

• 1 Tbsp. canola or vegetable oil
• 2 tsp. garlic, minced
• 2 tsp. ginger, minced
• 2 cups white mushrooms, sliced
• 14 oz. cauliflower, finely chopped or grated
• ½ cup frozen peas, thawed (optional)
• 2 eggs, beaten
• 2 tsp. sodium reduced soy sauce, gluten free if needed
• 1 tsp. sesame oil
• 3 green onion, sliced
• Parsley, chopper for garnish
• Salt and pepper

Directions

• In a wok or large non-stick saute pan add the oil over medium high heat. Cook the garlic and ginger for 1 min. stirring. Add in the mushrooms and cook for 3 min. Add the cauliflower and cook until tender 5-7 min. Season with salt and pepper. Add in the peas and stir. Make an open circle in the middle of the pan, add a tsp. of oil and scramble the eggs in the center and then incorporate into the cauliflower. Season with the soy sauce and sesame oil. Adjust seasoning if necessary. Garnish with green onion and parsley and serve.