FRIED RICE BOX RECIPES

Steps:

• 1. Make the Fried Rice: In the bowl of a food processor, pulse the cauliflower until the mixture resembles rice, 2 to 3 minutes. Set aside. 2. In a large skillet, heat the oil over medium heat. Add the scallions, garlic and ginger, and stir-fry until fragrant, about 1 minute. 3. Add the carrots, celery and red bell pepper, and stir-fry until the vegetables are tender, 9 to 11 minutes. 4. Add the cauliflower rice and stir-fry until it begins to turn golden, 3 to 5 minutes more. Stir in the frozen peas and toss well to combine. 5. Add the rice vinegar, soy sauce and Sriracha, and toss to combine. Set aside. 6. Make the Garnishes: In a medium skillet, heat the oil over medium-high heat. Crack the eggs directly into the pan and cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Season each with salt and pepper. 7. To serve, divide the cauliflower rice among four plates and top each with a fried egg. Garnish each plate with 1 tablespoon cilantro, 1 tablespoon scallions and 1 teaspoon sesame seeds. Serve immediately.

Steps:

• Combine eggs and salt. In a large skillet or wok over medium heat, scramble eggs in 1 teaspoon oil, breaking into small pieces. Remove from skillet and set aside. , Add remaining 2 tablespoons plus 2 teaspoons oil to skillet. Stir-fry rice over medium-high heat for 5 minutes. Add vegetables, onions and garlic; stir-fry for 5 minutes. Add chicken; stir-fry until heated through, 3-5 minutes. Combine soy sauce, broth, pepper and ginger. Add to rice; stir to coat. Add bacon and eggs; heat through.