This is a have fun recipe meant to use up leftover in my fridge and be a quick one pan dinner. So often it’s whatever leftover meat with optional leftover or frozen veggies. There is no wrong combo.

Ingredients:
• 1/2-1 of head of cauliflower
• Optional: 1- 2 cloves garlic, minced, only if easy on hand
• 2 tsp. Garlic olive oil & Optional 2 tsp Toasted Sesame seed oil
• 1-4 tsp soy sauce ( Adjust amount to your taste)
• 3 green onions, chopped
• Pepper (I use a mix of Black, White, Pink, & Green) + Sea Salt and / or Herb salt like Mrs Dash
• 1 egg, beaten

I use frozen peas or any other veggies you want to throw in. Peas or other ‘delicate’ veggies go in towards end so as not to overcook. Carrots or root veggies go in at beginning.

You can add your protein to this for a meal (Shrimp or Chicken is great). You can also cook the meat separately. (I cook peeled and de-tailed jumbo shrimp sprayed with olive oil, a dash of chili pepper, salt and pepper, a dash of garlic powder and squirted with lime juice and bake at 210 C for about 10 min. Bliss)

Instructions:
1. Boil then Grate the cauliflower ( a quick trick is to use frozen and just throw straight in a food processor to skip the boiling). If it looks like you have too much, you can either make a big batch and reheat the leftovers, or put away the grated cauliflower to use for another meal. (store in a freezer bag if not using in next day or two)
2. Heat the oil in a wok or large non-stick skillet on medium to
medium-high heat. Add the cauliflower and garlic and stir
fry until the cauliflower is tender, not mushy.
3. Stir in the soy sauce (Can add 1 tsp sesame oil, but I dont). Add spices to taste.
4. Use spatula to move the cauliflower to one side of the pan or in wok push into rig on upper edge.
5. Crack an egg in the pan and scramble slightly. While still “wet”, mix into the cauliflower. Add the green
onion and toss.