Vegan Keto Fried Rice with Pine Nuts and Greens for One

Instructions

1. With a large non-stick pan over medium heat, pour in 1 tbsp olive oil. Add 1 cloves' worth of minced garlic, lighter parts of the green onion, and the shallots. Cook until fragrant. Then add cauliflower rice and spread it out on the pan. Flavour with 1 tsp soy sauce and a sprinkle over five spice powder, onion powder and ginger powder. Fold together, then continue to cook until cauliflower is your desired doneness. Add salt and white pepper to taste. Transfer cauliflower rice to bowl.
2. In the same pan, heat vegan ground through. Season with rice vinegar, 1 tsp soy sauce, and 1 tsp of sweetener. Optionally sprinkle over ground Sichuan Peppercorn (or five spice powder if unavailable). Also sprinkle some onion powder and ginger powder as desired. Toss together and transfer to top cauliflower rice.
3. Wipe out pan, then add 1 tsp olive oil. When hot, add vegan liquid egg and spread out. Sprinkle over white pepper. Cook until set and break up before transferring to serving bowl.
4. Add bell peppers and sugar snap peas to the pan and turn the heat up. Season with garlic powder. Cook just a minute or less so the vegetables turn bright. Then pour everything from the serving bowl back into the pan. Fold together, then transfer back in to the serving bowl.
5. Wipe out the pan and add pine nuts. Let toast until just lightly golden. Transfer promptly to the serving bowl.
6. Finally, add sesame oil to the pan. Place minced garlic in the oil and let cook over medium heat until fragrant (about 30 seconds). Add the bok choy and let one side char slightly. Add a few spoonfuls of water to steam and cook until bright green. Add 1 tsp soy sauce or to taste then transfer to serving bowl. Garnish with the darker green parts of your chopped green onion, red chili flakes and sesame seeds.