Low Carb Singapore Cauliflower Rice

Instructions

• 1.

  Place cauliflower in a food processor and chop until it resembles rice. Should make about 4 cups

• 2.

  In a small bowl mix tamari sauce, ginger, curry powder, sesame oil, maple syrup and 1 tablespoon of water. Set aside

• 3.

  Heat one tablespoon of oil over medium heat in a wok or large skillet. Add the eggs and scramble until just cooked. Cool and dice into small pieces. Set aside

• 4.

  Add remaining oil to the wok and heat over medium-high heat. Add green onions, garlic, bell pepper, carrots and mushrooms. Stir-fry for 4 - 5 minutes

• 5.

  Stir in cauliflower and sauce mixture and cook 3 – 4 minutes while stirring

• 6.

  Stir in eggs and serve. Garnish with cilantro and sesame seeds if desired