Updated: Jun 20, 2020
2 large eggs, beaten
1 cup chopped spring onion
1 tbsp. minced fresh ginger
300-400 g head cauliflower
2 tbsp. soy sauce
1 cup green peas and carrots
1/4 cup chopped cashews or peanuts (optional)
Grate the cauliflower on the hand-held grater. Set aside.
Heat 2 tsp. of vegetable oil in a nonstick WOK over medium heat. Add the eggs, salt & scramble until the eggs are cooked and set aside.
Add 3 tbsp. of oil, spring onion, garlic, and ginger and cook, stirring often, until softened but not browned (4 min). Add the grated cauliflower, 4 tbsp of soy sauce. Cook & stir often(3 min). Add green peas, carrots, scrambled eggs and continue cooking until the cauliflower "rice" is tender-crisp. Serve hot.