- This recipe makes 2 servings
3 cups cauliflower rice
2 tablespoons sesame oil
1 cup cucumber, thinly sliced
1 cup matchstick carrots
2 cups spinach
1 cup bean sprouts
1 cup shitake mushrooms, sliced
2 tablespoons rice vinegar
2 tablespoons sriracha
2 tablespoons tamari
salt and pepper to taste
Heat sesame oil in a large skillet over medium heat. Add in cauliflower rice and cook until toasted, stirring occasionally. About 10 minutes.
Prep mix-in vegetables: Place cucumber slices in small bowl with rice vinegar. Stir to combine. Set aside. Saute spinach, carrots and bean sprouts one at a time and set aside.
Place a large skillet over medium heat and coat with cooking spray. Crack in the eggs and let cook until the whites set.
In a small bowl, combine sriracha and tamari and whisk together.
Remove cucumbers from vinegar and place on paper towel to dry slightly.
Divide cooked sesame cauliflower rice into two bowls. Place mix-in's and chili sauce along the outer rim of the rice. Top with fried egg. Serve!