Emily Dingmann is a Nutritionist and the creator of My Everyday Table. She creates meal plans for busy families! She stopped by with a tasty recipe that’s perfect for a weeknight meal.
Follow Emily on instagram @myeverydaytable to help solve the always-annoying “what’s for dinner” question.
2 Tbsp. sesame oil, divided
4 eggs, whisked in a small bowl
4 green onions, thinly slice
16 oz. riced cauliflower (can be fresh or frozen)
1 cup edamame
1 cup frozen pea and carrots (or any veggie mix)
3–4 Tbsp. low-sodium soy sauce
sriracha or chile garlic sauce
Heat 1 Tbsp. of sesame oil over medium heat in a large skillet, non-stick if you have it.
When pan and oil are hot, add eggs to pan. Stir continuously with a spatula, until cooked through, about 2 minutes. Remove from pan and set aside.
Add remaining 1 Tbsp. of sesame oil to pan and when hot add onions, cauliflower, edamame, peas and carrots and 2 Tbsp. of soy sauce to pan.
Cook until cauliflower is cooked through and soft, stirring occasionally, about 10 minutes.
Taste and season with more soy sauce and sriracha if desired.
If you can’t find pre-packaged cauliflower rice, it’s easy to make in the food processor: simply pulse cauliflower florets until they are about the size of rice. Or, grate with a cheese grater.
Pre-packaged cauliflower rice is typically found in the refrigerated produce section with the other prepared vegetables.