An Asian-inspired cauliflower dish that is low in carbs. What could be better!
Start to Finish: 30 minutes PT0H30M
1 tablespoon olive oil
1/2 cup chopped onion
1 clove garlic, finely chopped
1 bag (10 oz) Cascadian Farm™ frozen organic riced cauliflower
1 cup Cascadian Farm™ frozen peas and carrots (from 10-oz bag)
1/2 cup diced red bell pepper
2 tablespoons soy sauce
1 tablespoon hoisin sauce
2 eggs, beaten
2 tablespoons sliced green onions
1. In 12-inch skillet, heat oil over medium-high heat. Cook onion and garlic in oil 1 to 3 minutes or until onion begins to brown. Reduce heat to medium; stir in frozen cauliflower, frozen peas and carrots, and bell pepper. Cover; cook 9 to 12 minutes, stirring occasionally, until vegetables are crisp-tender.
2. Meanwhile, in small bowl, mix soy sauce and hoisin sauce. Set aside. Stir eggs into skillet; cook 1 to 2 minutes or until eggs are cooked. Remove from heat; stir in sauce. Top with green onions.