Ingredients
- 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
Instructions
- 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-freeMethod: stovetopCuisine: AsianDiet: Gluten Free
