Prep Time: 3 mins | Cook Time: 12 mins | Total Time: 15 mins | Yield: 4 Servings
I love this recipe so much! I am sure that you will too! Try it now and prepare to be amazed. Enjoy!
Ingredients:
1 small onion finely chopped
1 garlic clove minced
1 tablespoon ginger minced
1 large carrot diced
1 c peas fresh or frozen
2 tablespoon toasted sesame oil
4 large Eggs
16 ounces bag of cauliflower rice fresh or frozen
1 tablespoon honey or maple syrup
3 tablespoons soy sauce
3 onion sprigs finely chopped
Directions:
Step 1: Place a ceramic skillet on the stove and turn the heat to medium-high.
Step 2: Add oil and allow it to become hot.
Step 3: Add the ginger, onion, garlic, and peas. Sauté for about 5 minutes or until aromatic and translucent.
Step 4: Shone the veggies to the side of the skillet, then add the eggs. Stir and cook until done.
Step 5: Add the cauliflower rice and cook until done.
Step 6: Add soy sauce and honey. Stir everything until well combined.
Step 7: Remove from the heat and garnish with green onions.
Step 8: Serve hot and enjoy!
Notes:
Place any leftovers in an airtight container. Place it inside the fridge and they can last up to three days.
Feel free to use homemade cauliflower rice for this recipe.
Feel free to use any meat for this recipe as well.
You can also add chilli powder or red pepper flakes to make it spicy.
Nutrition Facts:
Serving: 1.25cups | Calories: 222kcal | Carbohydrates: 20g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 511mg | Potassium: 610mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3063IU | Vitamin C: 72mg | Calcium: 75mg | Iron: 2mg
Ingredients
- 1 small onion finely chopped
- 1 garlic clove minced
- 1 tablespoon ginger minced
- 1 large carrot diced
- 1 c peas fresh or frozen
- 2 tablespoon toasted sesame oil
- 4 large Eggs
- 16 ounces bag of cauliflower rice fresh or frozen
- 1 tablespoon honey or maple syrup
- 3 tablespoons soy sauce
- 3 onion sprigs finely chopped
Instructions
Step 1: Place a ceramic skillet on the stove and turn the heat to medium-high.
Step 2: Add oil and allow it to become hot.
Step 3: Add the ginger, onion, garlic, and peas. Sauté for about 5 minutes or until aromatic and translucent.
Step 4: Shone the veggies to the side of the skillet, then add the eggs. Stir and cook until done.
Step 5: Add the cauliflower rice and cook until done.
Step 6: Add soy sauce and honey. Stir everything until well combined.
Step 7: Remove from the heat and garnish with green onions.
Step 8: Serve hot and enjoy!
Notes
Place any leftovers in an airtight container. Place it inside the fridge and they can last up to three days. Feel free to use homemade cauliflower rice for this recipe. Feel free to use any meat for this recipe as well. You can also add chilli powder or red pepper flakes to make it spicy. Nutrition Facts: Serving: 1.25cups | Calories: 222kcal | Carbohydrates: 20g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 511mg | Potassium: 610mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3063IU | Vitamin C: 72mg | Calcium: 75mg | Iron: 2mg
