1 pack of Cece’s® Veggie Co. Riced Organic Cauliflower
2 Tbsp vegetable oil
2 large garlic cloves, minced
1 cup scallions, chopped
4 Tbsp soy sauce (use tamari if gluten free)
1 cup frozen peas & carrots
2 large eggs

How To:

  1. In a large skillet, heat vegetable oil and minced garlic over medium high heat.
  2. When fragrant, add Cece’s Veggie Co. organic riced cauliflower and sauté 4-5 minutes, until slightly browned.
  3. Fold in the peas, carrots, and chopped scallions. While stirring, add the soy sauce and salt and pepper to taste, if desired.
  4. When riced cauliflower is soft, crack the eggs in the middle and scramble until cooked thoroughly.
  5. If desired, top with shrimp, chicken, or plant-based protein. Remove from heat and enjoy!