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Heat 1 teaspoon of the olive oil in a large skillet over medium-high heat. Whisk in the eggs and cook until scrambled. Transfer the scrambled eggs to a plate and set aside.
Heat the remaining tablespoon of olive (or avocado) oil in the skillet over medium-high heat. Add the celery, shallots, garlic and ginger; stir fry for 5 to 6 minutes, until vegetables are soft.
Add in the Sriracha sauce and soy sauce. Cook until liquid evaporates.
Add the riced cauliflower and sesame oil to the skillet. Cook, stir-frying constantly, for 4 to 5 minutes, or until cauliflower rice is soft. Season with more Sriracha or soy sauce, as needed.
Stir in the eggs, carrots, peas and scallions and cook until heated through. Serve warm.