Recipe Instructions:
Ingredients
2 tablespoons peanut oil, divided
4 large eggs, lightly beaten
4 cups cauliflower rice (see Tip)
1 red bell pepper, chopped
2 scallions, sliced, greens and whites separated, divided
1 tablespoon minced fresh ginger
2 tablespoons chile-garlic sauce (such as sambal oelek)
2 teaspoons reduced-sodium soy sauce or tamari
½ cup unsalted peanuts
Directions
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add eggs and cook, tilting the pan and lifting the edges with a spatula to let the uncooked egg flow underneath, until almost set on the bottom, 1 1/2 to 2 minutes. Flip and continue cooking until set completely, about 30 seconds more. Transfer to a cutting board and slice into bite-size strips.
Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add cauliflower rice, bell pepper, scallion whites and ginger. Cook, stirring occasionally, until the cauliflower is soft and beginning to brown, about 5 minutes. Add chile-garlic sauce, soy sauce (or tamari), peanuts and the eggs. Stir until combined and heated through, about 30 seconds. Garnish each serving with scallion greens.
Tip: Look for prepared cauliflower rice (or cauliflower crumbles) with other prepared vegetables in
