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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 head(s) cauliflower pulsed to rice texture in food processor |
2 eggs |
braggs |
coconut oil or olive oil |
1/4 white or yellow onions diced |
1 cup(s) broccoli cut into 1/2 inch pieces |
8 ounce(s) leftover meat cut into 1/2 inch cubes |
2 scallions green only |
Directions:
1. Put the grated cauliflower in a microwave-safe container and nuke for 2 minutes.
2. In a small bowl, scramble the eggs with 1 tsp braggs. Heat 1 tsp coconut oil over medium-high heat, add eggs and scramble until cooked. Remove and reserve.
3. In the same pan, heat 1 tsp coconut oil and sautee onion until tender and translucent, about 5 minutes.
4. Add 1 tbsp coconut oil and increase heat to high. When pan is hot, add cubed meat, broccoli, cauliflower, and scrambled egg. Stir with purpose! Sprinkle with 2 tbsp Braggs. Continue stirring until heated through and beginning to brown. This takes about 3 minutes.
5. Divide among 2 plates, then sprinkle with chopped scallions and sesame oil and/or toasted sesame seeds.
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