Scallions, cilantro, toasted sesame seeds, sesame oil, sriracha, red pepper flakes, chopped toasted peanuts or cashes, etc
Instructions
Heat two teaspoons of oil in a large saute pan or wok over medium heat. Add eggs, scramble and cook. Remove and set aside.
If adding shrimp, add 1 teaspoon oil, add shrimp and saute until just cooked through, 2 - 3 minutes. If adding cooked chicken or other fully cooked protein, add it to the pan, cook until just heated through. Remove with a slotted spoon and set aside.
Add remaining 1 tablespoon oil, add the ginger and garlic and saute until fragrant, about one minute. Raise the heat to medium-high and add in scallions (or onion), peas and carrots and any other veggies you might have, stirring often, cook for about 3 to 4 minutes, or until tender.
Add the cauliflower “rice” to the pan or wok. Cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
Return the scambled eggs and cooked protein to the wok.
Stir together Fried Rice Sauce ingredients. Drizzle on top of rice and toss together well. Turn off the heat.
Garnish with chopped scallion and serve.
Notes
GF tamari or soy sauce would also work To make whole30 leave out the honey To make vegetarian, leave out fish sauce To make vegan leave out honey, fish sauce, eggs You can also make this from frozen cauliflower rice, I suggest doing a super quick cook in a separate pan (or microwave), so it doesn't go into the wok and leave a bunch of water, drain off any excess water If you don’t want to make the quick sauce and just want to keep it super easy, skip out on everything else in the sauce and just add the coconut aminos (tamari or soy) to the wok right at the end as you would the saue.