Cauliflower Fried Rice

Ingredients · for 4 (scales to your household)

• 1 head cauliflower $4.50
• 225 g shiitake mushrooms $2.42
• 1 large carrot $0.17
• 1 bunch scallions $1.70
• 2 eggs $0.81
• 75 g frozen edamame $0.60
• 60 g kimchi $1.32
• 2 clove garlic $0.06
• 1 tbsp fresh ginger $0.05
• 2 tbsp rice vinegar $0.21
• 2 tbsp tamari $0.34
• 2 tsp toasted sesame oil $0.32
• 2 tsp avocado oil $0.15
• 1.5 tsp lime juice $0.10
• 0.25 tsp salt $0.01

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Stir the rice vinegar, tamari (or coconut aminos), and sesame oil together and set the sauce aside.
2. Warm the avocado oil in a large nonstick skillet over medium heat and cook the mushrooms, carrot, and salt for about 8 minutes until softened.
3. Stir in the garlic, ginger, and kimchi, then add the riced cauliflower and scallions.
4. Push everything aside, pour the beaten eggs into the open space, scramble them, then mix through the vegetables.
5. Add the sauce and edamame and cook until the edamame is heated through.
6. Off the heat, stir in the lime juice, adjust seasoning, and serve.

Per serving