What’s easier than a stir-fry? When it comes to breakfast, at least, I can’t think of much. If you have a bunch of vegetables that you need to use up before they go bad, a stir fry is the way to do it. This breakfast stir-fry uses riced cauliflower, carrots, bok choy, and green onions.
Riced cauliflower is so easy. And, if you’re a traditional rice lover, like myself, it makes a worthy substitute.
Of course, you can rice your own cauliflower using a food processor. All you have to do is chop a head of cauliflower into florets. Then, put the florets into a food processor and whiz it up into rice-sized pellets.
But, who am I joking? We live in 2019 – we can just buy that ish at the store. Riced cauliflower is a *thing* and you can more than likely find it at your local grocery store. Check the produce refrigerated section or the frozen vegetable section.
Any time I can make things the easier on myself, I’m not above it. And you shouldn’t be either! So if it makes your life easier, buy that riced cauliflower and go on with your day.
Back to the recipe: steam your riced cauliflower in the microwave until soft. You’ll divide the riced cauliflower onto two plates and cook up the rest of your stir fry.
Heat your sesame oil in a skillet and add in your onion and spices. Let that all mingle together until fragrant and throw in the rest of your veggies. Cook those until tender. Place those veggies on top of your plated cauliflower rice.
All you have left to do is cook the eggs. This can be done in whatever way you prefer. Slide those eggs onto your pile of vegetables and there you have it.
This is seriously so easy. And it’s the best way to kick off your day with a boatload of vegetables. A win-win for sure.
If you like this stir fry, check out these recipes:
- 2 cups riced cauliflower
- 2 tablespoons sesame oil
- 2 green onions sliced
- 1 clove garlic minced
- 1 teaspoon grated ginger
- 2 cups chopped bok choy or cabbage
- 1 cup sliced carrots
- 4 eggs
- Sea salt and fresh ground pepper to taste
Steam the cauliflower in the microwave until tender. Add a pinch of salt and pepper. Divide between two plates.
In a large skillet, heat the oil and add the green onions, garlic, and ginger. Cook for a minute and add the bok choy and carrots. Stir and cook until veggies are crisp tender. Remove and add to the cauliflower.
Crack the eggs into the pan and cook until done to your liking. Add to the veggies and serve.
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