Crab “Fried” Cauliflower Rice with Poached Eggs

Ingredients:
2 tbsp. Light Olive Oil
1 tbsp.  Fresh Ginger, Minced
2 Large Garlic Cloves, Minced
2 cups Cauliflower Rice
1/4 tsp. White Pepper
1.5 tbsp. Red Boat Fish Sauce
½ tbsp. Coconut Aminos
Salt to taste
1 Large Egg, beaten
1 cup Jumbo Lump Crab Meat, cooked
1 scallion, chopped
Chili Sauce (Optional - Read Your Labels)
2 Large Eggs, room temperature
1 tbsp. Distilled White Vinegar
1 tbsp. Sea Salt

Instructions:

1. Before you start prepping your ingredients, take your eggs for poaching out of the refrigerator
2. All ingredients must be prepped before you start cooking
3. Put 2 quarts of cold water and 1 tbsp. distilled white vinegar in your poaching pot and start to bring it to a boil
4. Heat your oil in a wok over medium-high heat
5. Add ginger to your heated oil, stirring for 30 seconds
6. Add garlic and cook until just golden
7. Turn up the heat to high and stir in cauliflower rice
8. Cook for about 3 minutes or until it’s thoroughly combined with the ginger and garlic and warmed through
9.  Add the white pepper, fish sauce, coconut aminos, and chili sauce (if using)
10. At this point, taste and add salt if needed
11. Stir Fry to combine
12. Using your wok spatula, spread the cauliflower rice into an even layer
13. Pour the beaten egg evenly over the rice.
14. Stir the rice until all of the egg is cooked and incorporated.
15. Use your wok spatula to spread the cauliflower rice evenly in the wok again.
16. Add the crab to the cauliflower rice and stir fry thoroughly.
17. Add the scallion and stir fry for a minute until combined
18. Remove from heat and place in bowl
19. By now your water should be boiled
20. Crack your eggs into individual ramekins
21. Add 1 tbsp. sea salt to your water
22. Reduce your heat so your water is trembling but not boiling
23. Swirl the water a few times with a large spoon
24. While the water is still swirling, gently pour each egg into the water individually
25. Cook 4 minutes for a soft yolk
26. Spoon out the eggs out one at a time with a slatted spoon
27. Put on top of fried rice