While riced cauliflower is cooking, heat olive oil in a large skillet over medium high heat. Add eggs and swirl to coat the bottom of the pan. Cook until eggs are firm and set, about 1 to 2 minutes. Transfer eggs to a cutting board and set aside.
Add garlic and ginger to the same skillet, cook for 1 minute. Add carrots, peas and onions and cook until onions soften and start to brown, about 3 minutes. Add teriyaki sauce, sesame oil and seasoning packet. Stir until well combined. Add bean sprouts and stir in riced cauliflower. Heat through. Return eggs to mixture; stir and serve.
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|Serving Size: 1 Serving (160g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 65 (49%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 211.5mg||65 %|
|Sodium 84.5mg||3 %|
|Potassium 290.2mg||8 %|
|Total Carbohydrate 9.5g||3 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 7.5g|
|Protein 8.4g||12 %|
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Calories per serving: 133
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