Cauliflower rice with peas, carrots, green onion, and cilantro.
Cooks' Note
Sponsored by Green Giant®, Created by Kim Lee of Kim's Cravings
Recipe information
Total Time
15 minutes
Yield
2 servings
Ingredients
4 teaspoons sesame oil, divided
1/2 yellow onion, finely diced
2 large cloves garlic, pressed or minced
2 packages Green Giant® Rice Cauliflower Medley, 12 oz. each
1/2 teaspoon ground ginger
1 teaspoon red pepper flakes, omit if you don't want it spicy
2 beaten eggs
2 tablespoons soy sauce or tamari, if gluten-free
2 tablespoons sliced green onions
1/2-1 tablespoon lime juice
2 tablespoons chopped cilantro
Preparation
Step 1
Heat 2 teaspoons sesame oil in a large skillet over medium low heat. Add the onion and garlic and stir fry until tender and fragrant, about 5 minutes.
Step 2
Add the Green Giant® Riced Cauliflower Medley, 2 teaspoons sesame oil and seasonings; stir fry quickly to cook the cauliflower to a soft (but not mushy) texture.
Step 3
Make a well in the middle, turn the heat down, and add the eggs. Stir gently and continuously until the eggs are fully cooked. Stir in the soy sauce and green onions just before serving.
Step 4
Garnish with lime juice and cilantro.
