In a large skillet, heat 1 tsp sesame oil over medium heat. Add eggs and cook 2-3 minutes, stirring often until set. Remove from pan and set aside.
In the same skillet, heat remaining sesame oil over medium-high. Add peppers and carrots. Sauté 3-4 minutes. Add bok choy and sauté 2-3 minutes.
In a bowl, whisk soy sauce, vinegar, and 2 Tbsp water.
Add the riced cauliflower and soy sauce mixture to the skillet with the vegetables. Cover and cook 4-5 minutes. Remove cover and add peas. Stir to combine and cook another 2-3 minutes uncovered until cauliflower is just tender.
Add eggs back to pan and toss to incorporate.
Serve fried “rice” garnished with cilantro.
Serving Size 6 oz
Servings 4
- Amount Per Serving
- Calories 68.7
- % Daily Value *
- Total Fat 2.4g4%
- Saturated Fat 0.3g2%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 535.7mg23%
- Total Carbohydrate 4.7g2%
- Dietary Fiber 2.2g9%
- Sugars 2.8g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a large skillet, heat 1 tsp sesame oil over medium heat. Add eggs and cook 2-3 minutes, stirring often until set. Remove from pan and set aside.
In the same skillet, heat remaining sesame oil over medium-high. Add peppers and carrots. Sauté 3-4 minutes. Add bok choy and sauté 2-3 minutes.
In a bowl, whisk soy sauce, vinegar, and 2 Tbsp water.
Add the riced cauliflower and soy sauce mixture to the skillet with the vegetables. Cover and cook 4-5 minutes. Remove cover and add peas. Stir to combine and cook another 2-3 minutes uncovered until cauliflower is just tender.
Add eggs back to pan and toss to incorporate.
Serve fried “rice” garnished with cilantro.