Welcome back cauliflower! And your new friend shiitake, welcome.

This is so darn great! I say prep ahead because of the cauliflower rice. This is after you make the cauliflower rice, with shiitake mushrooms and fresh young carrots! Late summer never tasted better! 
 

Ingredients

• 2 T. rice vinegar
• T. tamari or soy sauce
• 2 t. sesame oil
   
• 2 t. avocado oil
   
• 8 ounces shiitake mushrooms, stemmed and sliced
• 1 large carrot, diced
• pinch of salt
• 2 garlic cloves, chopped
• 1 tablespoon chopped fresh ginger
• ¼ cup chopped kimchi
• 1 small head of cauliflower, riced
• 1 bunch scallions, chopped
• 2 eggs
• ½ cup frozen edamame
• 1½ t. fresh lime juice
• Fried eggs, for topping, optional
• Sesame seeds, chopped jalapenos and microgreens for garnish

Instructions

1. In a small bowl, mix together the rice vinegar, tamari, and sesame oil. Set aside.
2. Heat the avocado oil in a large nonstick skillet over medium heat. Add the mushrooms, carrot, and salt and cook, stirring occasionally, for 8 minutes, or until softened.
3. Stir in the garlic, ginger, and kimchi, then add the cauliflower rice and scallions. Stir to combine.
4. Make a well in the center of the pan for the eggs and crack them in. Lightly stir them in through the fried cauliflower-rice.
5. Add the tamari mixture and the edamame and cook until the edamame is heated through.
6. Turn off the heat, stir in the lime juice, and season to taste.
7. Portion the fried cauliflower-rice into bowls lined with microgreens. Garnish with sesame seeds and serve.