Ingredients
- 2 large eggs , beaten
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 20 ounces cauliflower rice
- 1/3 cup low sodium soy sauce
- 1/4 cup oyster sauce
- 1/2 cup frozen carrots , cubed
- 1/2 cup frozen corn
- 1/2 cup frozen peas
Instructions
- Spray a large skillet with vegetable oil spray on medium high heat and add the beat eggs to the skillet.
- Let eggs cook undisturbed until it makes a thin pancake, about1 minute, then use a spatula to chop the egg into small chunks and remove the egg from the skillet.
- Add sesame oil and vegetable oil to a large skillet and raise the heat to high.
- Add the cauliflower rice and cook for 4-5 minutes, stirring occasionally until it starts to crisp.
- Add the soy sauce and oyster sauce and mix well until the rice is evenly, well coated, then cook for 3-4 minutes until the sauce has cooked off leaving the rice mostly dry and crisp.
- Add the carrots, corn, and peas, cooking 2 minutes until they're warmed through.
- Stir the eggs back into the mixture and serve.
Nutrition
Calories: 96kcal | Carbohydrates: 10g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 598mg | Potassium: 326mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1473IU | Vitamin C: 39mg | Calcium: 32mg | Iron: 1mg
