Garlicky cauliflower with egg fried rice
A steamed frozen cauliflower that's already seasoned with garlic takes the guesswork out of a fast weeknight dinner. Stir it into fried rice and you've got a complete meal in the time it takes rice to warm through.
About 1190 calories a serving, 33 g protein, 216 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 3 tablespoons soy sauce
From your shelf
- 1 bag Birds Eye Steamfresh lightly seasoned garlic cauliflower
Staples
- 2 tablespoons oil
- 2 cloves garlic
- to taste salt
- to taste pepper
- 2 eggs
- 2 cups cooked rice
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Crack 2 eggs into a bowl, beat them lightly, pour into the pan, and stir until scrambled into small bits, about 2 minutes. Transfer to a plate.
- Add another tablespoon of oil to the pan. Mince 2 garlic cloves and add to the hot oil, stirring for 20 seconds until fragrant. Add 2 cups of cooked rice, breaking up any clumps with the back of a spoon, and stir-fry for 3 minutes.
- Pour the frozen cauliflower directly into the pan from the bag. Stir to combine with the rice and cook for 2 minutes until the cauliflower is heated through. Return the scrambled eggs to the pan.
- Pour 3 tablespoons soy sauce over everything and stir to coat evenly, about 1 minute. Taste and adjust salt and pepper as needed. Serve at once.
Note Swap the eggs for cashews or peanuts if you prefer. Leftovers keep refrigerated for three days and reheat well in a pan with a splash of water. Serve with a lime wedge and hot sauce on the side.
On the label
CAULIFLOWER, SEASONING (SALT, SUGAR, GARLIC POWDER, DEHYDRATED ONION, MALTODEXTRIN, DEHYDRATED GARLIC, SPICE, NATURAL FLAVOR, SOY LECITHIN), SOYBEAN OIL.
Birds Eye, frozen vegetables, serving 89 g, package 12 oz/340 g. Ingredients as printed on the label.
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Cooks as cauliflower, garlic. Half of it left? Use up the cauliflower.