1large carrotshredded with shreds cut in half, or cubed
2tablespoonsrice wine or regular white vinegar
2tablespoonsgreen onionsplus more for garnish
In a pan over medium high heat, add the sesame oil and add the cauliflower rice. Stir it to coat, then let it sizzle until it begins to brown a bit, after about 5 minutes undisturbed.
Reduce heat to medium and add in the carrots, garlic, frozen peas, liquid aminos and rice wine. Stir to combine, and allow to cook for about 8 minutes until carrots have softened and everything is combined.
Add in the tofu scramble or vegan egg substitute and green onions, stir to combine, and remove from heat. Add more green onions for garnish if you desire.
Serve immediately and enjoy! If not serving immediately, allow to cook then store in an air-tight tupperware container. Enjoy!
If you’re using pre-brought cauliflower, I would suggest cooking it like how to package recommends, then using it. I used a pre-done cauliflower rice, microwaved it first, then used it. It would give the same effect like using day old rice or day old quinoa.