Broccoli and Cauliflower Rice Stir-Fry

Ingredients

• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 cups broccoli florets, cut small
• 3 cups cauliflower rice
• 1/2 cup carrots, shredded
• 3 green onions, sliced
• 3 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• 2 eggs, beaten
• 1 tablespoon sesame seeds
• 1/4 teaspoon red pepper flakes
• salt, to taste
• black pepper, to taste

Method

1. 1

   Heat 1 tablespoon vegetable oil in a 9-inch skillet or wok over medium-high heat. Add the broccoli florets and cook, stirring frequently, until crisp-tender, about 4 minutes.

   4:00 · Cook broccoli
2. 2

   Push the broccoli to one side of the skillet and pour in the beaten eggs. Scramble until just set, about 1 minute, then break into small pieces.

   1:00 · Cook eggs
3. 3

   Push the broccoli and eggs to the side, add the remaining 1 tablespoon oil, then add the garlic and ginger and stir until fragrant, about 30 seconds.

   0:30 · Sauté garlic and ginger
4. 4

   Add the cauliflower rice and shredded carrots to the skillet. Stir everything together and cook, stirring often, until the cauliflower rice is tender but not mushy, about 5 minutes.

   5:00 · Cook cauliflower rice
5. 5

   Pour in the soy sauce and sesame oil, then add the red pepper flakes. Stir to coat everything evenly and cook 1 minute more.

   1:00 · Simmer with sauce
6. 6

   Remove from heat and stir in the green onions. Season with salt and black pepper to taste.

7. 7

   Sprinkle with sesame seeds and serve hot.