Vegetable Fried Rice with Cauliflower (Gluten and Dairy Free)

Vegetable Fried Rice with Cauliflower (Gluten and Dairy Free)

Serves 4 

Ingredients:

• 3 Heads of Cauliflower
• 8 Eggs
• 4 Celery Stocks
• 3 Large Carrots
• 1/2 Cup Sesame Oil
• 1/2 Cup Soy Sauce (Gluten Free, I used Coconut Aminos)
• 2 Tablespoons Rice Vinegar
• 1 Tablespoon Garlic Powder
• Salt and Pepper to taste
• 3Tablespoons Olive Oil

1. Chop up the cauliflower to fit into a blender. Blend until it become rice like.
2. In a medium to large pan add 1 tablespoon of oil over medium heat, chopped carrots and chopped celery, saute until carrots are soft and not crunchy (about 4 minutes).
3. In a large pan add 1 tablespoon olive oil over medium heat. Then add all the cauliflower, sesame oil, rice vinegar, soy sauce, garlic powder and salt and pepper to taste. Cover with a lid and let it saute for about 10 to 15 minutes, while stirring it occasionally.
4. Add carrots and celery to the cauliflower and mix well.
5. In a small bowl scramble all the eggs. Add scramble eggs to a pan with a little oil over medium heat and scramble until fully cooked. Constantly move the eggs around so they don’t get over cooked. Place the scrambled eggs on a cutting board and chop into small pieces.
6. Add eggs to cauliflower mixture.

Served in my Annieglass Bowl!