Ingredients
- Small onion yellow/sweet/white onion - any one is fine, diced
- 3 tbsp sesame oil
- 2 bags frozen riced cauliflower total of 24 oz
- 1 c matchstick carrots
- 1-2 c frozen broccoli small florets
- 1 c edamame beans without shells
- 1 c frozen peas
- 1 c diced pineapple frozen is fine - I almost always use frozen
- ½ tsp ground ginger
- ½ tsp garlic powder
- ½ tsp onion powder
- 4 tbsp soy sauce
- 2 tbsp rice or white wine vinegar
- Salt to taste
- 2 eggs
- Lightly chopped cashews for topping
Instructions
- Saute onions in sesame oil over med to med-high heat in large skillet until soft - about 5-8 min.
- Add frozen cauliflower - cook 10 min, stirring occasionally.
- Add carrots & frozen broccoli florets - cook 5-7 more min, stirring regularly
- Add peas & edamame & pineapple chunks (I usually make these a little smaller before adding them, but if you're in a hurry, you don't have to) - cook 5 more min, stirring regularly.
- Stir in spices, soy sauce, and vinegar & cook for a couple more minutes.
- Make a well in the middle of the pan for the eggs; add eggs and use the spatula to scramble them. Mix them in with the rest of the ingredients and cook for about 2-3 minutes, or until eggs are fully cooked.
- Stir in cashews.
- Remove from heat and serve into bowls! ENJOY!
Notes
I suggest that the serving size of this recipe is 4-6, but that's if you're making it as the main (and only) dish. If you're serving something alongside this, it could easily stretch to 8 servings.
You can add in leftover chicken, ground beef, or any other leftover meat you need to use up. I think we've even used leftover porkchops and shredded pork in this before!
This makes DELICIOUS leftovers. You can easily double the recipe to feed a crowd or to make more to reheat for lunch/dinner the next day.