From the October/November 2017 issue
- For the scrambled egg strips:
- 6 large eggs, lightly beaten
- Sea salt and black pepper, to taste
- 3 tsp coconut oil, divided use
For the cauliflower rice:
- 2 TBSP coconut oil
- 1 medium yellow onion, diced
- 5 medium carrots, peeled and diced
- 1 large cauliflower, cored and grated (see note below)
- 1/2 cup finely chopped scallions
- 2 garlic cloves, peeled and finely grated
- 1 (2-inch) piece fresh ginger root, peeled and minced or finely grated
- 1/4 cup coconut
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