1 Bag Frozen Vegetables (Your Choice; I used a corn, carrots, green beans)
1 Cauliflower Head or 1 Bag Pre-Diced Cauliflower Rice
2 Tablespoons Soy Sauce
1½ Tablespoons Rice Wine Vinegar
Salt & Pepper to Taste
Instructions
Begin by heating a deep pan with 1 tablespoon sesame oil on medium. Once you begin to smell the sesame oil, it's ready.
Prep your cauliflower head by cutting off the leaves, cutting the core out (cut it half, then fourths, then cut out the core of each) and cutting into smaller pieces. If you have a food processor, in small batches, add these pieces to your food processor and cut into small pieces the size of rice grains. If you do not have a food processor, chop the pieces into small bits by hand. *
In a bowl, add your eggs and whisk together with pinch of salt & pepper until mixed. Pour the mixture in your pan and scramble the eggs, continuing to stir in pan until they are almost cooked through. Remove the eggs and reserve on plate.
Add the remaining tablespoon of sesame oil and heat as you did before. Once ready, add the garlic, shallots, and ginger, cooking for 2-3 minutes until slightly soft. Continue to stir.
Add the bag of frozen vegetables directly into your pan with the garlic mixture. Stir and cook through the veggies, about 5-6 minutes.
Lastly, add in your riced cauliflower to your pan and stir into the mixture. Cook for 4-5 minutes max. You want to just heat the cauliflower, not cooking it all the way through. Add the egg back in and taste for seasoning. Remove from heat and portion on plates, grab your chop sticks (or don't, that's okay too!), and ENJOY!
Notes
I've noticed that most grocery stores are now carrying "riced" cauliflower. You can usually find this in the veggie section, near the prepped food areas.
Recipe by Laugh Eat Learn at https://laugheatlearn.com/cauliflower-fried-rice/