Microwave the frozen cauliflower rice in a large bowl for 4–5 minutes until softened. Drain the excess moisture thoroughly.

In a separate saucepan, heat a splash of water over medium heat and add the frozen peas and carrots. Cook for 3–4 minutes, then drain thoroughly.

In a non-stick skillet, add oil over medium heat and pour in the beaten egg. Scramble gently for about 2 minutes until fully cooked.

Add another drizzle of oil, then sauté the diced onion and minced garlic with the cooked peas and carrots for 3–4 minutes until soft.

Raise the heat to medium-high and add the cauliflower rice, breaking up any clumps, and stir-fry for 1 minute. Add the soy sauce and oyster sauce.

Lower the heat and fold in the scrambled egg and sautéed vegetables. Mix for 1 minute until heated through.