I have made a lot of fried-riced-cauliflower at home and have had the chance to try different methods of making it. It's always an evolving process, but I'm pretty happy with where it's at right now. There was a major game changer I discovered along the way that I like to share with folks trying it though.
Also, don't be afraid to try this with non-asian seasonings. I make a BBQ variety using the egg trick as well just by adding my favorite seasoning rub which is wayyy cheaper at Costco. Like half the price of Amazon. If you do it with this style of seasoning it goes well with BBQ meats or even just some boneless, skinless chicken thighs cooked and cubed.
Either way, adding the eggs gives fat and protein to the veggies and helps this be really filling. It's my go-to way of incorporating veggies into a lot of dishes now.
This makes a great seared ahi tuna steak, just sprinkle on both sides. https://www.amazon.com/Simply-Asia-Ginger-Garlic-Seasoning/dp/B006AXB1OK
Seems stock is getting hard to find. Goes great on popcorn too!
It sounds like you just want sauteed vegetables... is that the aim? If so, just stir fry your vegetables in a wok with your oil preference plus salt, onions, and garlic, and you'll have something close without the soy sauce.
If you want more of an asian flavor, Costco sells an asian seasoning that does a good job with a minimal amount of soy sauce in it. You can also get it on Amazon. If you're dodging soy due to an allergy, though, this would not be recommended. The ingredient lists unrefined sugar, too, but it's a negligible amount as the carb/sugar count is 0.
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Pretty simple preparation:
Liberally coated the non skin side with Lawrys season salt, pressed saran wrap to it and let it dry brine in the fridge over night.
Sprinkled it with this amazing asian spice blend
Put it in an offset smoker with post oak for an hour at 275 degrees, then I basted it with a glaze of 2tbsp melted brown sugar, a tbsp melted butter, 2 tbsp water and 1 tsp of fish sauce and let it go for another 30 minutes.
My little girl and I almost ate this whole thing by ourselves, had to make ourselves quit eating it and save some for mama to try!
edit: I forgot I also sprinkled it with course ground black malabar pepper.
I am a robit