Blomkålsstekt 'ris' med överbliven skinka

👩‍🍳 Gör så här

1. 1
   Remove the core of the cauliflower and coarsely chop into florets, then place in small batches about 1/4 of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
2. 2
   Heat a large saute pan or nonstick wok over medium heat and spray with oil. Add the ham and cook until the edges are slightly browned and crips, 3 to 4 minutes. Set aside.
3. 3
   Spray again, add the eggs and cook, turning a few times until set; set aside.
4. 4
   Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft. Raise the heat to high.
5. 5
   Add the cauliflower to the saute pan, mix and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add soy sauce and egg and ham, cook 1 minute then remove from heat and mix in scallion greens.