2 tablespoons olive oil
1 onion (peeled and diced)
2 cloves garlic (peeled and finely minced)
1/2 cup carrots (shredded)
1 red or green bell pepper ( julienned)
2 cups cauliflower florets
1 tablespoon soy sauce
2 tablespoons scallions (chopped)
Salt and ground black pepper (to taste)
To make the cauliflower rice, place half of the florets into the bowl of a food processor and pulse about 20 to 25 times. It’s important not to overcrowd the bowl or else some pieces will remain too large and others will turn to dust. Pulse a few times, checking in between, until the cauliflower is the approximate size of rice grains. Move the riced cauliflower to a bowl and repeat with the second half of the florets.
Heat the olive oil in a large saute pan or cast-iron skillet. Add the onion and bell pepper and cook on medium heat until translucent. Add the garlic and continue cooking for an additional minute.
Add the carrots and continue cooking for another minute. Stir in the soy sauce, raise the heat to high, and add the riced cauliflower.
Saute for a couple of minutes until the cauliflower is heated through. It will begin to soften slightly, but not become too soft.
Push the vegetables to the sides of the pan, making a well in the center. Crack in the egg and whisk until the egg scrambles and distributes throughout the vegetable mixture.
Season with black pepper and salt, if needed. Stir in the scallions and serve hot.