Ingredients

• 3 large egg whites (whole eggs may be used, I just omit the yolks because I'm allergic to them)
• salt and pepper to taste
• 4 tablespoons pure olive oil
• 2 green onions, chopped with a couple tablespoons of the green part kept separate for garnish
• 2 cloves garlic, minced
• 2 cups riced cauliflower Find easy instructions for ricing cauliflower HERE

Directions

• Lightly beat the eggs with salt and pepper. Set aside.
• Heat a wok or large frying pan over medium-high heat and add 2 tablespoons of the oil.
• When the oil is hot, add the eggs. Cook, stirring quickly until they are lightly scrambled but not too dry. Remove the eggs and set aside.
• Reduce heat to medium and add the other 2 tablespoons oil to the pan.
• Add the garlic and onion and cook, stirring occasionally, until the onion has softened and the garlic becomes fragrant, being careful not to burn the garlic.
• Add the riced cauliflower and stir to combine with the onion and garlic.
• Cover with a lid and reduce heat to medium-low. Allow to cook for 7 to 9 minutes, stirring occasionally, until the cauliflower is soft but not mushy.
• Add the scrambled eggs, and salt and pepper to taste.
• Mix thoroughly and serve hot, garnished with the reserved green onion and soy sauce on the side. Try my Homemade Soy Sauce