2 cups Roast Beef, cooked, cut into cubes 2 tbsp Hoison Sauce 3 tbsp sesame oil 3 small Springs Onions, thinly sliced 4 medium mushroom chopped, chopped 2 inch Ginger, peeled and grated 2 celery stalks, thinly sliced diagonal 1/2 tsp black pepper 3 medium egg, slightly beaten 1/2 tsp salt 3 tbsp soy sauce 3 cups Cauliflower, grated and blanched
1. Heat 2 tablespoons of sesame oil in large frying pan.
2. When hot, add the green onion and grated ginger. Stir-fry for 2 minutes.
3. Stir in cubed beef, pepper, soy sauce and hoison sauce, stirring constantly, for 2 to 3 min, or until mixture has heated through.
4. Add cooked, grated cauliflower. This is your rice.
5. Heat the remaining oil in a small frying pan. When hot, add the 3 beaten eggs and salt and cook for 2 minutes. When the bottom has set, turn the omelet over and cook for a further 2-3 minutes, or until completely set.
6. Remove from pan and cut the omelet into strips about 1" by 1/4". Mix egg into large pan and mix. Toss until warm.
7. Transfer the "rice" mixture to a warmed serving dish. Serve at once. ______________________________________________________________________ Per Serving: 466 Calories; 38 g Fat; 12 g Sat Fat; 235 mg Cholesterol; 1517 mg Sodium; 9 g Carb; 3 g Fiber; 23 g Protein.
You can make this with any meat. I used leftover beef. I think the actual key is the Hoison sauce used on the initial quick fry. It gives it a flavor that no one can pick out. Very distinctive.