Cauliflower Fried Rice

• 1 medium head cauliflower, grated or processed into rice-sized pieces
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 onion, diced
• 1 bell pepper, diced
• 1 cup frozen peas and carrots, thawed
• 2 eggs, lightly beaten
• 3 tablespoons soy sauce (or coconut aminos for gluten-free)
• 1 tablespoon fish sauce (optional)
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• Green onions, chopped (for garnish)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat.
2. Add minced garlic and diced onion to the skillet. Sauté for 2-3 minutes until onion is translucent.
3. Stir in diced bell pepper, thawed peas and carrots, and grated cauliflower. Cook for 5-7 minutes until vegetables are tender.
4. Push cauliflower mixture to one side of the skillet. Pour beaten eggs into the empty side of the skillet. Scramble eggs until cooked through.
5. Stir scrambled eggs into the cauliflower mixture.
6. In a small bowl, whisk together soy sauce, fish sauce (if using), ground ginger, salt, and pepper.
7. Pour sauce over cauliflower fried rice. Stir well to combine and cook for 2-3 minutes until heated through.
8. Garnish with chopped green onions before serving.