By Naomi Nachman
2 Tbsp extra-virgin olive oil
1 medium onion, chopped
1 Tbsp minced ginger
3 cloves garlic, minced
2 medium carrots, diced (about 1 cup)
4 scallions, thinly sliced
2 Tbsp kosher l’Pesach soy sauce
1/2 pound of leftover chicken, corned beef or pastrami (your choice)
2 large eggs, beaten and scrambled in a small sauté pan
2 pound bag Bodek cauliflower, defrosted, shredded and squeezed dry in a dish cloth
1/4 cup chopped almonds or other nut
Sauté the onion in olive oil over medium heat, until soft.
Add ginger, garlic, carrots, scallions and sauté on low till vegetable are soft.
Add Pesach soy sauce, meats and eggs. Fold in the “rice” and nuts, then season with salt and pepper to taste. You can also adjust the soy sauce to taste.