This is a great recipe for the times you want the flavor and satisfaction of fried rice without a lot of the carbs. You can find riced cauliflower fresh or frozen at the market or make it yourself at home. If you’re going vegetarian, sub out the oyster sauce with vegetarian oyster sauce or mushroom soy sauce. Also, sub out the chicken powder with sugar. If you want to add meat, just slice it thin and add it to the pan first until almost cooked through, then add the cauliflower.
Heat a large skillet, saute pan or wok over high heat, then add the oil and garlic and cook, stirring, until fragrant, about 30 seconds.
Stir in the shrimp and cook, tossing constantly, until the shrimp are cooked about halfway through, 30 seconds to 1 minute. Move the shrimp to one side of the skillet; add the egg to the other side and immediately stir in the riced cauliflower. Using the back of a spatula or spoon press the cauliflower into the egg in small circles until coated and solidified with egg. Fold and repeat until the riced cauliflower is completely coated and heated through. Add the sliced bell peppers and edamame and cook, stirring occasionally, until heated through, 1 to 2 minutes. Add the soy sauce, oyster sauce, chicken powder and a pinch of salt, while stirring to coat.
Taste and adjust the seasoning, if necessary, constantly stirring until the “fried rice” is heated through, about 1 more minute. Garnish with the scallions, diced bell peppers and white pepper.
If ricing your own cauliflower, remove and discard the stem and greens from 1/2 head of medium cauliflower. Break apart into large florets, then pulse them in a food processor until riced.