Spicy Egg Fried (Cauliflower) Rice- Phase 3

 This dish is super easy to make, quick to make and totally customizable to your tongue. Use up those tidbits of veggies and make a tasty phase 3 lunch. 

I love ginger. I have a lot of ginger listed. If you don't like it as much as me, use less. Use the flavors you love. Same with the spice- red pepper flakes. Use less if you want it less spicy. Leave it out if you do not like it.

Be sure to cut and prep everything before you start cooking because it cooks fast. Use as many eggs as your goal calls for.

We eat this with my Yum Yum Sauce. The creaminess of the sauce really pairs nicely with the crunchy veggies and the heat of the red pepper flakes. 

Spicy Egg Fried Cauliflower Rice

Phase 3

Makes 2 standard servings

2 whole eggs
1 tsp olive oil
2 cups riced cauliflower
2T minced fresh ginger, or less if you want
3 cloves garlic minced, or less if you want
3T sesame oil
3T tamari
1/2 tsp red pepper flakes, or less if you want
1 tsp black pepper
1 carrot, diced
1/2 onion, diced
1 zucchini, chopped
1 red bell pepper, chopped

3 green onions, chopped, for garnish

optional: Sugar Free Sriracha, chopped cilantro

Heat a skillet over medium heat and scramble the eggs in the olive oil. Season with salt and pepper. Remove from the skillet. Set aside. 

Heat the skillet again and add 1T sesame oil. Cook the carrots for 3-4 minutes. Add the ginger and garlic, then the other veggies, except the cauliflower. Add another T sesame oil. Stir and cook until the onions get just barely soft. Add black pepper and stir. Add the remaining sesame oil, cauliflower and tamari- stir and put a lid on the pan. Let it cook for 1 minute. Remove lid, add red pepper flakes, and scrambled eggs. Stir to re-warm eggs. Taste and adjust seasoning. Top with green onions and what ever other garnish you like- serve immediately.