1 head cauliflower
3 tablespoons olive oil or sesame oil, divided
1 tablespoon minced garlic
1 diced bell pepper, any color
1 small onion, diced
4 tablespoons reduced sodium soy sauce
2 teaspoons ginger powder
Crushed red pepper or diced hot peppers, to desired heat level (optional)
2 eggs, beaten
1 bag (16 ounce) frozen vegetables (any mix, or stir fry mix)
3 chicken breasts (cooked, shredded or chopped)
Black pepper to taste
Cut the cauliflower into florets small enough to fit into food processor; process cauliflower until it reaches a crumbly consistency, about the size of rice grains. Heat skillet and add 2½ tablespoons oil, garlic, bell pepper and onions. After onions and bell pepper have softened, add cauliflower crumble. Cook cauliflower until slightly soft, 5-10 minutes. Add soy sauce, ginger and crushed red pepper (if using). Remove vegetables to a bowl and cover to keep warm.
Let pan cool some, or use another pan, and heat remaining oil over a lower heat. Beat two eggs in a bowl and add to warm pan, stir eggs constantly and use a larger pan in order to get small pieces of cooked scramble egg. Once cooked add eggs to cauliflower. Add frozen vegetables to pan and cook until soft, add salt and pepper to taste. Once vegetables are soft put cauliflower and egg mix back into pan, also add cooked chicken. Heat ingredients until warm and combined together.
Serves four to seven.
Cook's notes: Steak, shrimp or pork could be added in lieu of the chicken. Or, you could hold the chicken for a vegetarian dish.