When done right, you'll think this is your favorite Chinese takeout spot. I love this variation because it's a great low carb option yet allows you to eat a favorite food. Essentially it's just about the same ingredients, you're just swapping out the rice and extra oils for cauliflower and low sodium soy sauce. You can add as many extra veggies as you want, or keep it super simple with just cauliflower and the eggs. I love to add different proteins with it, too. Sometimes I'll make chicken or shrimp to complete the meal. You can see two variations in the images below.
4 whole eggs
1 bag of cauliflower-ed rice
1/4 piece of fresh ginger
2 garlic cloves
Low sodium soy sauce
1 whole white onion
Begin by chopping all of your vegetables into small cubed sizes. Add to sauté pan with salt and pepper, minced garlic and minced ginger. Add in 2 tsp of soy sauce and 2 tsp of sesame oil. Once cooked, add your 4 eggs and scramble into the vegetables. Once fully cooked, add in your cauliflower and mix all together. To taste, add more salt, pepper, soy sauce and sesame oil. Once the cauliflower is browned, you're ready to enjoy!
Tip: I like to cook the cauliflower a bit longer until it's a little crispy from the pan. I also taste through out cooking to see what more it needs, so measurements are not always exact!