1. Prep cauliflower rice, peas, and carrots. If using fresh, follow the instructions under “How to make cauliflower rice.” I use frozen for convenience. Microwave the bag for a little over half the time, then squeeze out excess water. Set aside.

2. Cook the peas and carrots from frozen until the ice is off, then drain and mix with diced onions and green onions. Make a slurry with soy sauce and oyster sauce.

3. In a pan or wok on medium heat, add a little vegetable oil and scramble the beaten egg. Remove from the pan.

4. Add more oil, then diced onion, green onion, minced garlic, peas, and carrots. Season with salt and pepper. Once the onion is translucent, remove the veggies.

5. Increase heat to medium/high, add oil, and place in the rice. Break apart and cook for about 1 minute. Add the slurry and mix quickly.

6. Lower the heat, toss in the egg and veggies, mix well for about a minute, then serve.