Ingredients
· One bag of frozen cauli-rice (I found them at Trader Joes and Sprouts)
· One cup of chopped carrots
· Frozen peas
· One chopped onion
· Half a bunch of chopped green onions
· One bell pepper
· One red pepper
· Coconut aminos (or any other soy-free soy sauce alternative)
· Sesame oil
· Rice vinegar
· Chickpea flour and carbonated spring water (optional)
· Black sea salt
· sea salt
· Cayenne pepper
· Onion pepper
· Ginger powder
Directions:
1. Cook cauli-rice the day before and put in fridge. If not, cook cauli-rice, lay on baking sheet to cool and store and freezer until ready to use.
2. Chop all vegetables, keeping separate.
3. (Refer to crepe recipe) and mix chickpea flour and carbonated water.
4. Oil pan, add mixture and season with black sea salt (adds eggy taste). Scramble like eggs. Sat aside.
5. With cast iron on high, sauté’ onions and peppers in sesame oil. Lightly season with ginger powder, pink sea salt and pepper.
6. Add carrots and peas, stir until carrots are tender and water has evaporated from pot.
7. Add cauli-rice and chickpea eggs, then immediately drizzle a dab of rice vinegar and ¼ a cup of coconut aminos.
8. Stir for 5-10 minutes, adjusting seasoning to preferred taste. Add chopped green onions.
9. Serve with some sriracha sauce and fried cauli-wings!
Comments