Soy-Orange Crispy Fish over Cauliflower Fried Rice

With carrots, baby peas, riced cauliflower, & scrambled eggs.   Easy, fast, healthy, and delicious low-calorie take on this classic!

Course Dinner, Entree
Cuisine American, American/Asian Fusion, Asian
Keyword Cauliflower Rice, Soy
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 6 servings
Calories 300 kcal
Author Holly Sander


For The Soy-Orange Sauce:

  • ½ teaspoon sesame oil
  • 3 cloves garlic minced
  • ½ cup orange juice (pulp-free 100% orange juice)
  • 1 tablespoon low-sodium soy sauce (or low-sodium tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 4 teaspoons honey (or pure maple syrup)
  • 1/4 teaspoon ginger powder
  • ¼ teaspoon hot pepper flakes (optional)
  • 1/2 teaspoon cornstarch
  • 1 tablespoon cold water

For The Stir-Fry

  • 15.7 ounces Gorton's smart and crunchy fish sticks
  • 3 tablespoons sesame oil
  • 3 eggs
  • 3 cloves garlic minced
  • 2 carrots diced (4 ½ ounces)
  • 6 green onions thinly sliced
  • ½ teaspoon ginger
  • 1 head cauliflower minced/grated
  • 4 tablespoons low-sodium soy sauce (or low-sodium tamari for gluten-free)
  • cups frozen sweet peas


For The Soy-Orange Sauce:

  1. In a small pot, saute garlic in sesame oil for 1-2 minutes. Then stir in orange juice, soy/tamari sauce, rice vinegar, honey, ginger powder, hot pepper flakes (if using), and bring to a simmer.  In a small bowl, mix the cornstarch with cold water and make a slurry.  Whisk the cornstarch into the sauce and simmer for 6-7 minutes until thickened.

  2. Remove from the heat and set aside.

For The Stir Fry:

  1. Preheat oven to 375F, then bake 24 Gorton’s Crunchy and Smart Fish Sticks per instructions (about 22 minutes, flipping once after 11 minutes).
  2. Meanwhile, in a large saute pan heat 1 tablespoon of sesame oil and scramble three eggs.  Transfer eggs to a bowl and set aside, then wipe the pan clean.

  3. Add two more tablespoons sesame oil to the pan and return to medium-high heat.
  4. Add minced garlic and cook for one minute.

  5. Add diced carrots and cook 2-3 minutes.

  6. Add sliced green onions and powdered ginger and cook for one minute.

  7. Add riced cauliflower and cook 4 more minutes – stirring occasionally so it cooks evenly.
  8. Add soy sauce (or tamari), and peas, then cook for one more minute.   At the same time, put the pot with the soy-orange sauce back on medium-high heat, using a splash of orange juice to thin it if needed.

  9. Fold in scrambled egg to the fried rice mixture, and plate the cauliflower fried rice. Top each plate with fish sticks and soy-orange sauce, then serve.

Recipe Notes

To make this recipe even faster, you can find cauliflower already "riced" in the frozen vegetable section of your grocery store.  (Some brands even sell frozen cauliflower rice pre-packaged with carrots, peas, and other veggies to speed things up even more!)