Bring a medium pot of water to boil. Add the chopped carrots and boil for 3 minutes. Add the frozen peas and boil for another 2 minutes. Drain the water and set the veggies aside.
Using a food processor with the grating blade, grate all of the cauliflower.
Heat the olive oil in a large skillet or wok over medium. Add the carrots and peas, sauté for 3 minutes. Add the 6 eggs, stir to combine. When the eggs have set, add the grated cauliflower and mix to combine.
Season the rice mixture with coconut aminos, salt and pepper. Reduce the heat to low, cover and allow to cook for another 5 minutes.
Add more coconut aminos, salt and pepper to taste.
16 servings
Ingredients
Directions
Bring a medium pot of water to boil. Add the chopped carrots and boil for 3 minutes. Add the frozen peas and boil for another 2 minutes. Drain the water and set the veggies aside.
Using a food processor with the grating blade, grate all of the cauliflower.
Heat the olive oil in a large skillet or wok over medium. Add the carrots and peas, sauté for 3 minutes. Add the 6 eggs, stir to combine. When the eggs have set, add the grated cauliflower and mix to combine.
Season the rice mixture with coconut aminos, salt and pepper. Reduce the heat to low, cover and allow to cook for another 5 minutes.
Add more coconut aminos, salt and pepper to taste.
