Recipe courtesy of Tia Mowry
Episode: Dine and Dish
Total:
40 min
Active:
40 min
Yield:
4 to 6 servings
Level:
Easy
Total:
40 min
Active:
40 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1 small head cauliflower, cut into small florets
  • 3 tablespoons vegetable oil 
  • 2 eggs, beaten 
  • 2 carrots, diced 
  • 1 medium yellow onion, diced 
  • 4 cloves garlic, minced 
  • One 1-inch piece ginger, minced 
  • 1 cup frozen peas 
  • 2 teaspoons black bean chile sauce 
  • 1 teaspoon curry powder 
  • 1 teaspoon fish sauce 
  • 1 teaspoon sugar 
  • 1/4 cup chopped fresh cilantro, for garnish

Directions

Working in batches, add a third of the cauliflower to a food processor and process until it resembles rice. Remove to a bowl and repeat with the remaining cauliflower. Set aside.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add the eggs and scramble until set, 3 to 4 minutes. Remove from the pan and set aside.

Add the remaining 2 tablespoons oil to the pan. Add the carrots and onions and cook until the onions are soft, 4 to 6 minutes. Add the garlic and ginger and saute just until fragrant, 30 seconds. Add the cauliflower and peas and saute until the peas have defrosted but the cauliflower is still crunchy, 4 to 5 minutes. Add the black bean chile sauce, curry powder, fish sauce and sugar; stir until fully incorporated. Return the scrambled eggs to the pan and cook for another minute. Sprinkle with the cilantro.

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