INGREDIENTS

• 1 bag Riced cauliflower
• 1 bunch Scallions
• 1/4 cup green peas
• 1/4 cup carrots
• 1/4 cup Shiitake mushrooms
• 2 tsp ginger
• 2 tsp garlic
• 1/2 cup sprouts
• 1/3 cup white wine
• 1 tsp Tamari sauce
• 1 egg
• 1/4 cup vegetable stock
• 1/4 cup cashews
• 2 tsp Sesame oil
• 2 tsp olive oil

METHODs

1. Fry 1 egg and set to the aside.
2. Next, cut the lobster into section and stir fry in olive oil.
3. Sauté the ginger, garlic and scallions along side the lobster.
4. Add sesame oil to taste.
5. Stir-fry the lobster and aromatics together.
6. Add Shiitake mushrooms, and cashew nuts.
7. Stir fry for about 2 minutes.
8. Add the fried eggs set aside earlier.
9. Add white wine
10. Add Tamari sauce and vegetable stock. Stir until combined.
11. In a separate pan, add about 2 or 3 tablespoon of olive oil.
12. Add riced cauliflower and a bit of garlic.
13. Add green peas and carrots.
14. Then stir fry the cauliflower until slightly brown.
15. Spoon the fried riced cauliflower, carrots and peas onto the plate. Top with the sautéed lobster and garnish with sprouts and scallion stems.