2 ¾ cups grated cauliflower
¼ cup green onion, chopped
¼ teaspoon garlic powder
¼ teaspoon ginger
3 tablespoons lite Soy Sauce
2 eggs beaten
9.3 oz shrimp, cooked or 8 oz chicken, cooked and cubed
Dash of red pepper flakes (optional)
1 teaspoon olive oil – if using chicken or 2 teaspoon olive oil – if using shrimp
1. Cook eggs in skillet sprayed with a little bit of Pam. Scramble eggs until done, but still moist. Set aside.
2. In a wok or large skillet, heat 2 teaspoon olive oil if using chicken or 2 teaspoon olive oil if using shrimp over medium high heat. Heat oil with finely diced white part of onions for approximately 1 minute. Add grated cauliflower and fry for 4 to 5 minutes, stirring constantly.
3. Add soy sauce, garlic powder, ginger, diced green onion tops, pre-cooked meat, and eggs. Stir to mix well and until browned a bit.
4. Sprinkle red pepper flakes very lightly over the top (optional). Stores and re-heats beautifully.
Yields 2 Servings ~ Per Serving – 1 Lean, 3 Greens, 2 Condiments