Add the oil to a large wok. Add the onion and cook, stirring regularly on a medium heat for 5 minutes until the onion starts to turn soft and translucent.
2 tbsp vegetable oil, 1 onion
Add in the chopped red pepper, garlic and peas. Cook for a further 2 minutes, stirring regularly.
1 red bell pepper, 115 g (2/3 cup) frozen peas, 1 clove garlic
Now add the sesame oil and the grated/riced cauliflower and turn up the heat to high.
1/2 tbsp sesame oil, 300 g (10.5 oz) cauliflower
Use a spatula to toss everything together and to ensure the cauliflower doesn't stick to the bottom of the pan.
Once the cauliflower rice is hot (this will take about 3-4 minutes), push the cauliflower over to the side of the pan and crack the two eggs in the space. Add a little splash of the soy sauce to the eggs.
2 eggs, 2 tbsp dark soy sauce
Making sure the part of the wok with the eggs in is over the heat, fry the eggs, giving a mix with the spatula until the egg starts to cook and looks scrambled, but is still a little runny.
Now mix the egg into the cauliflower rice.
Pour in the remaining soy sauce, sprinkle on the salt and mix it all together.
1/4 tsp salt
Add the lemon juice, stir and taste. Add a little more lemon juice if required.
1 tsp lemon juice
Divide between 2 bowls. Top with spring onions (scallions).
1/2 bunch of spring onions/scallions
Video
Notes
Can I make it ahead?Yes - you can make the whole dish, the quickly cool, cover and refrigerate for up to 2 days.Reheat in a wok with a little oil until piping hot throughout.Can I freeze it?You can, but it's worth nothing that the cauliflower rice does get a little soggy upon defrosting - but you can cook most of that out when reheating. Cook the rice, then quickly cool, cover and freeze. Defrost overnight in the refrigerator, then reheat as per the 'make ahead' instructions above.Nutritional information is per serving.