With carrots, baby peas, riced cauliflower, & scrambled eggs. Easy, fast, healthy, and delicious low-calorie take on this classic!
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.
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.
Add minced garlic and cook for one minute.
Add diced carrots and cook 2-3 minutes.
Add sliced green onions and powdered ginger and cook for one minute.
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.
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.
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!)