2 tbsp avocado oil
1 bag or container of stir-fry veggies, at least 12 oz. Fresh or frozen. Any type of veggies will work here, think snap peas, carrots, broccoli, water chestnuts, onions, peppers…
1 12oz bag frozen cauliflower rice
2 cloves garlic, minced
1/4 cup soy sauce
1 tbsp sesame oil
1 tsp grated ginger (or 1/2 tsp dried)
1/4 tsp salt
1/4 tsp pepper
4 eggs Sriracha, sesame seeds, and lime for serving
Heat a large skillet over medium-high heat and coat with oil.
Once hot, add stir-fry veggies in and cook for 8-10 minutes or until softened.
Add in garlic and stir. Once garlic has become fragrant (about 1 minute) add in cauliflower rice. Let cook until no longer frozen.
Add in soy sauce, sesame oil, grated ginger, salt, and pepper, and stir until heated through.
Make a big empty area in the center of the pan where you will crack your 4 eggs into.
Crack the eggs, and break the yolks. Occasionally move the eggs around as if you were scrambling them in the center of the veggies.
Once the eggs are fully cooked, scramble them into the rest of the dish.
Serve with toppings if desired.
Category: dinner, lunch, meal-prep, gluten-free Method: stovetop Cuisine: Asian Diet: Gluten Free