1 Medium head cauliflower, broken into florets
2 Tbsp sesame oil
1 Medium carrot, cubed
2 Cloves garlic, minced
1 Cup frozen peas or edamame
2 Eggs, beaten (vegan option: scrambled tofu)
3 Tbsp Mekhala Roasted Sesame Garlic Sauce
4 Stalks spring onion, chopped
1. Pulse cauliflower in a food processor until it resembles small-ish grains of rice.
2. Heat 1 Tbsp sesame oil in a large frypan over medium-low heat. Add carrots and garlic and stir fry until fragrant, about 5 minutes.
3. Add cauliflower, edamame, and remaining sesame oil to the pan. Stir fry quickly until cauliflower is soft but not mushy.
4. Turn heat down to low and add the eggs. Stir gently and continuously until eggs are cooked. Stir in Mekhala Roasted Sesame Garlic Sauce and spring onions.