1bagriced cauliflowerI personally like the Trader Joe's brand that you can find in their frozen section!
Start by prepping all of your veggies (onion, carrots, ginger, garlic, and scallions). I really appreciate a mise en place (meaning "everything in its place") approach so your ingredients are all ready to go when you start cooking!
Begin by heating a large saucepan over medium heat and add 1-2 Tbsp of avocado oil to start warming.
Add the carrots and onions to the pan and allow to cook for 3-5 minutes, stirring occasionally, until soft but not brown.
Turn the heat up to medium-high and add the bag of cauliflower rice to the pan. Cook for 7-10 minutes, stirring frequently to help release moisture, until almost all of the liquid in the pan has evaporated and the rice is starting to brown. (It is important to remove most of the moisture from the rice to ensure it is not soggy!)
Add the garlic and ginger to the mix and cook for 1-2 minutes, ensuring they do not get overly brown or burn.
Turn the heat down to low, move the rice and veggies over to one half of the pan, and add your cracked eggs to the empty side. Cook for approximately 1 minute until they are mostly cooked through.
Fold the cooked eggs into the rice and veggies until even distributed.
Return the heat to medium-high and add the 1/2 cup of coconut aminos to the party and allow to cook for 3-5 minutes, stirring occasionally, until the liquid has reduced and absorbed into the veggies.
Finally, turn the heat off and fold the scallions into the rice. Season with salt, pepper, and/or hot sauce and serve with your favorite protein! Enjoy!