LIQUID AMINOS VS SOY SAUCE RECIPES

Steps:

• Break cauliflower into small pieces and place in processor.
• Pulse until desired "rice" consistency.
• Heat a skillet over medium-high heat and add ghee.
• Place pulsed "rice" into pan and flatten out over entire surface. Allow to cook through for 10 minutes (cauliflower should brown/get crispy).
• Stir rice and add onion, garlic, peas and carrots, and season with salt and pepper.
• Continue to cook and stir over medium-high heat for 5 minutes.
• Push "rice" to one side of pan, grease the empty half and crack two eggs into pan.
• Combine eggs and "rice" until eggs are cooked through.
• Add soy sauce and sesame oil and combine well.
• Turn off heat and garnish with sesame seeds. Serve warm and enjoy!

Steps:

• Remove the core and let the cauliflower dry completely.
• Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
• Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.
• Heat a large saute pan or wok over medium heat and spray with oil.
• Add the eggs and cook, turning a few times until set; set aside.
• Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft.Raise the heat to medium-high.
• Add the cauliflower "rice" to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
•  Add the egg then remove from heat and mix in scallion greens.