Sautéed Cauliflower Rice (vegetarian)

By Alberto Sanz

Cookware:

1 cauliflower, turned into rice, cut the cauliflower very small or with the cone 2
2 large carrots, finely grated or with cone 1
2 tablespoons ginger, finely grated with cone 1
1 medium white onion, cut the onion very small or with the cone 2
150 g of frozen corn
190 g of frozen peas
3 eggs
3 tablespoons soy sauce coffee
2 tablespoons sesame oil coffee
3 garlic cloves, finely grated with cone 1
50 g of rolled chives

Preheat the 5 Qt Saladmaster Titanium Wok over medium heat, until the water balls slide over the surface
Add onions, carrots, garlic and ginger
Cover, when the valve clicks intensely lower to minimum fire
Cook until onions are translucent, about 5 minutes
In a bowl, break eggs and whisk
Add eggs to wok and cook until thoroughly scrambled and cooked
Add corn, peas, sesame oil, cauliflower rice, chives and soy sauce
Remove to combine
Cover the wok and raise the temperature to medium power
Wait to click and lower temperature to minimum
Cook for about 10 minutes
Serve hot and garnish with extra chives and hot sauce for a more intense flavor