Cauliflower Fried Rice

Cauliflower Fried Rice
Ingredients:
• 1 Head Cauliflower, riced
• 2 Eggs, beaten
• 2 Green Onion Stalks, chopped
• Olive Oil
Bragg’s Amino
To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook it.
Put 2 TBSP oil in a wok or pan and bring to high heat, toss beaten eggs into pan and work into a light scramble. Remove and set aside.
Add 2 TBSP oil to wok or pan and toss RICE into pan. Stir around until fried to a light brown. Add Bragg’s to desired flavor (about 2 TBSP) and continue to toss about 3 minutes total. Add eggs and onion to mixture and toss a couple more minutes until onion is heated through and soft.
Serve Hot.
If you wish to add chicken, shrimp, or pork, chop it in your prep and add to hot wok after eggs are removed and cook through. Remove and set aside before tossing rice. Add back at the end with egg and onion.
Cauliflower