1 Bag cauliflower crumbles (or 1 head cauliflower crumbled)
2 Eggs, Beaten
1 cup frozen mixed vegetables (peas/carrots blend)
2 Scallions, thinly sliced
1 Clove garlic, finely minced
1/2 tablespoon fresh ginger
2 tablespoons sesame oil
2 tablespoons low sodium soy sauce
1-2 tablespoons sweet chili sauce
Sesame seeds for garnish
Black pepper, to taste
- Heat 1 tablespoon sesame oil in a wok or large nonstick skillet over high heat. Add cauliflower, green onions, and frozen mixed vegetables then stir fry until cauliflower is just beginning to turn tender, about 4 minutes.
- Push vegetable mixture to the sides of the pan creating an opening in the center. Add garlic and ginger, then continue to stir fry until garlic is fragrant, another minute or so.
- Mix remaining 1 tablespoon sesame oil, soy sauce, and sweet chili sauce together in a small bowl.
- Add the eggs to the open center of the pan and scramble. Season with pepper and then drizzle with soy sauce mixture and toss to combine. Serve hot with sesame seeds for garnish.