From Janet Baxter
Head raw cauliflower, grated to make 3-1/2 cups
3 green onions
1 clove garlic, minced, or teaspoon garlic powder
1 tsp. ginger
2 tbsp. soy sauce
3 eggs, beaten
Olive oil
Cooked chicken, beef, pork, shrimp, ham, turkey, your choice
In a wok or large skillet, heat enough oil to cover bottom. Fry minced garlic or garlic powder with finely diced white part of onions for about 1 minute. Add grated cauliflower and fry for 4-5 minutes, stirring constantly. Add soy, ginger, diced green onion tops and pre-cooked cubed meat or baby shrimp. Stir to mix well and brown a bit. Push mixture to one side. Add more oil if necessary and scramble eggs in empty side of pan until done but still moist. Stir eggs into “rice” mix and remove from heat.
Serves 3-4 with 5-7 carbs per serving. Stores and reheats beautifully for “low-carb luxury” recipe.
For additional flavor and richness, add 1/4 cup of frozen green peas about 2 minutes after adding cauliflower. Adds 6 grams of carbs to entire recipe.