1 head of fresh cauliflower
1 tbs sesame oil
2 eggs beaten
1 tsp Sriracha Craft Salt
1/4 cup diced onion
1/2 cup peas & carrots
2 garlic cloves, minced
2 tbs sliced green onion
3 tbs soy sauce
(cooked, diced meat/tofu/additional veggies)
Grate cauliflower using a cheese grater, or cut into florets and run through a food processor.
Heat a large saute pan or wok over medium heat.
Add the sesame oil and saute onions, 1/2 the green onion, peas & carrots and garlic until soft.
Add the riced cauliflower to the saute pan along with Sriracha Craft Salt and soy sauce.
Cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is tender.
(toss in any cooked meats/tofu/additional veggies you might want)
Stir in the egg, continually stirring.
Top with the remaining green onion.