Ingredients
- 1-2 cloves chopped garlic
- 1 tbsp coconut oil
- 1 tbsp olive oil
- 2 cups riced cauliflower
- 2 cups chopped kale
- 1 whole egg
- 2 egg whites
- ½ cup cashews (*optional)
- Himalayan crystal salt and pepper (to taste)
Directions
- Heat coconut oil in a skillet or wok over medium heat
- Once heated, add chopped garlic
- Saute for 1-2 min, or until lightly browned
- Add chopped kale and 1 tbsp olive oil and saute 1 additional minute
- Add riced cauliflower, stirring every few minutes for a total of 5 min
- Add salt and pepper to taste
- Create a hole in the center of “rice” mixture and add eggs and egg whites
- Let cook in center hole 1 min before mixing thoroughly
- Mix egg thoroughly into the “rice” mixture
- If adding cashews, do so now
- Continue to cook mixture for an additional 5-7 minutes, stirring frequently. (NB even with frequent stirring you may need to scrape some cooked egg off the bottom of the pan and incorporate it)
- Serve and enjoy!
* I like to use Trader Joe’s Thai Lime & Chili Cashews for some additional flavor but you can use any variety