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

4 tablespoons soy sauce, divided

Directions
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.