Ingredients
- 1 head cauliflower grated
- 2 cloves garlic chopped
- 1/2 onion, yellow or white sliced
- 3 stalks celery diced
- 1 carrot chopped
- 1/4 head cabbage; green, purple, or Napa sliced
- 1/2 cup mushooms sliced
- 2 green onions chopped
- 2 Tblsp olive oil
- 1 Tblsp soy sauce
- 1 egg
- 1 pinch black pepper
- 1 pinch salt
Servings: people
Units:
Instructions
- Grate cauliflower using a food processor or blender. If you don't have access to either, you may use a cheese grater.
- Slice, dice, and chop the other vegetables.
- Add several tablespoons of olive oil to a large saute pan on medium heat. Add onions and garlic, saute until they become translucent.
- Add other vegetables to saute pan along with a tablespoon of soy sauce and stir to combine.
- When the vegetables are done cooking, add the grated cauliflower and combine everything in the pan. Cook for another 3-4 minutes.
- Make a hole in the center of the fried rice and crack the raw egg into it. Mix everything together - the heat will cook the egg as you stir.
- Season with salt and pepper and top with chopped green onions.
Recipe Notes
Recipe adapted from Bounty From the Box: The CSA Farm Cookbook by Mi Ae Lipe
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