This fried 'rice' is so tasty, you'll forget its low-carb

This fried "rice" is missing one key ingredient: the rice! But that's no oversight. In the recipe below, cauliflower rice stands in for the higher-carb grain. The result is a play on Chinese takeout favorite at a fraction of the carbs.

To make this dish, you can start with store-bought cauliflower rice, which you'll find in many supermarkets. But if you prefer, you can also "rice" your own cauliflower in the food processor. Either way, the raw cauliflower rice doesn't need to be boiled or steamed like normal rice does. Just add it straight to the pan with the other ingredients, and this delicious side dish will soon be ready to enjoy.

2 tablespoons vegetable oil, divided
3 eggs, beaten
2 shallots, minced
5 scallions, diced
2 medium carrots, small dice
½ cup frozen peas
1 tablespoon sesame oil
1 ½ pounds cauliflower, riced
4 tablespoons soy sauce, divided

1. Heat a large wok or sauté pan over medium heat. Add 1 tablespoon of oil and the eggs. Season with 1 tablespoon of the soy sauce, and cook, stirring frequently, until just set. Set aside.

2. Add the other tablespoon of oil to the pan. Add the shallots, half of the scallions, and carrots. Sauté until soft, about five minutes. Add the frozen peas and cook until just defrosted, then set aside with the eggs.

3. Add the sesame oil to the pan, then add the cauliflower rice. Season with the remaining soy sauce and cook about five minutes, until tender.

4. Return the egg and vegetables to the pan and toss to combine. Top with the reserved scallion greens and serve.