- 2–3 Tablespoons avocado oil
- 1 large onion, purple or sweet white onion, 1 pound, 1/4″ dice
- 1 red bell pepper, 8 ounces, cut into 1/2” pieces
- 4 carrots, 12 ounces, thinly sliced
- 1 medium zucchini, 8 ounces, quartered and thinly sliced
- 2 cloves garlic, minced
- 1 large head of cauliflower, 2 1/2 pounds, grated
- 4 eggs
- 6 Tablespoons coconut aminos or gluten free soy sauce
- 2 Teaspoons 5-spice powder
- 2 Teaspoons sambal oelek chili paste
- 1 cup toasted cashews
- 1 bunch of green onions, thinly sliced
- Before you begin to cook, prep all the veggies, mix together the sauce, and prep the garnishes.
- Preheat a very large skillet (15″ or bigger) over medium high heat.
- When the pan is hot but not smoking, add 2 Tablespoons of avocado oil to the pan along with the diced onions. Sauté the onions until they’ve softened with some browned edges.
- Add the bell pepper, carrots, zucchini, and garlic to the pan. Sauté for 2-3 minutes or until the veggies are crisp tender.
- You can add the remaining tablespoon of avocado oil at any point during the stir frying process if the pan seems dry, or the veggies start to stick.
- Add the grated cauliflower to the pan and sauté another 2-3 minutes or until the cauliflower begins to soften. Next add the eggs, cook until the eggs are done and thoroughly mixed in.
- Pour in the sauce and stir fry until it’s completely absorbed, 1-2 minutes.
- Remove the pan from heat and stir in the cashews and green onions.
- Serve immediately.
You may need to add more salt to taste if you’re using coconut aminos which isn’t nearly as salty as soy sauce.
Leftovers are good reheated or cold, but they look the best when you use a white onion, the purple onions tend to turn gray-ish in the fridge.