By Tracie L
1 cauliflower, cut into florets
1 red capsicum
1 cup peas & corn
1 cup mushrooms
1 clove garlic, crushed
1 tsp chilli flakes
2 eggs, beaten
In a food processor, place the cauliflower florets into the bowl, and using the pulse function (short little taps to be careful not to over-process), process until the cauliflower is the size of pieces of rice.
In a fry pan over a medium heat, heat some sesame oil, and add the eggs. Stir the eggs as you cook them to make scrambled eggs. Set aside.
Heat a little more sesame oil and add the garlic and fry off for 30 seconds. Then add the rest of the vegetables and stir fry for a few minutes. Add the cauliflower and cook for a few more minutes. Stir through the chilli flakes and eggs.