Scrambled Eggs with Cauliflower Rice
This simple, flavorful recipe originates from China, where it would more traditionally be made with Chinese yellow chives. Unfortunately, I don’t have access to those in rural Texas, but the recipe is every bit as delicious with garden-variety green onions! These Scrambled Eggs with Cauliflower Rice have become one of our favorite breakfasts. Using leftover rice (or actual rice, if you tolerate it well), it comes together in less than 15 minutes and is both a hearty and satisfying way to start the day. As long as you like chives, of course!
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Scrambled Eggs with Cauliflower Rice
Ingredients
- 1 bundle chives sliced into 2″ pieces
- 4 large eggs beaten
- 1 1/2 tablespoon coconut oil
- 1/2 teaspoon sea salt
- 2 cups cauliflower rice cooked
Equipment
Instructions
- Heat half the oil in a skillet or wok over medium-high heat, then add the eggs and cook until set on the bottom before stirring and chopping into smaller pieces.
- When the eggs are set but still slightly moist, remove them from the pan.
- Add the remaining oil to the pan and stir-fry the chives until tender, 1-2 minutes. Return the eggs to the pan and season with salt.
- Serve over cauliflower rice.