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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Break down cauliflower head into even sized chunks. Put cauliflower in food processor while its raw -- Pulse it until it looks like rice but not to the point where you have a puree thing or it's not rice --. | 2. Microwave riced cauliflower for 5 minutes so it steams and doesn't roast in the pan. The texture is closer to real rice. | 3. On medium high heat, heat the oil in a large skillet or wok. Add the onion, garlic, and opt crushed peppers. Stir fry until fragrant add carrot about 2 minutes later. | 4. Add peas and riced/steamed cauliflower. Lower the heat to medium low and push the mixture off to one side, then pour eggs on the other side of skillet and stir fry until scrambled. | 5. Add fish and soy sauce and blend all together well. I usually just eye it. Stir fry until everything is well mixed and heated through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower	1	cups	riced	26.75	5.3179	2.0544	0.2996
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
sesame oil	3	tablespoons		360.67199999999997	0.0	0.0	40.8
onion	3/4	cup	diced	48.0	11.208	1.32	0.12
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
red pepper flake			crushed	-	-	-	-
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
carrot	1	cup	diced	52.48	12.2624	1.1904	0.3072
egg	2		beaten	143.0	0.72	12.56	9.51
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.