- 1 head cauliflower
- 1 bag frozen mixed vegetables
- 3 Eggland's Best egg (large), scrambled
- 2 Tablespoons extra-virgin olive oil
- 1/4 Cup low-sodium soy sauce, or more as you need
Clean and chop cauliflower head into florets.
In batches, using your food processor, pulse until ‘rice’ is formed (see photo for reference).
In a large saute pan over medium heat, add olive oil.
Add in cauliflower and vegetables. Cook for about ten minutes, or until fragrant.
Add in eggs and cook, stirring together until well-combined.
When eggs are cooked, turn off the heat.
Serve topped with sesame seeds, fresh cilantro, or chopped scallions.