Steam the bag, then finish the cauliflower rice in a hot pan until it crisps and browns lightly, stirred through a beaten egg and garlic. This shelf is a quiet evening's quick dinner when you want something warm and whole in one pan.

Serves 2. 15 minutes, 10 at the stove.

About 300 calories a serving, 14 g protein, 22 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Steam the bag of riced cauliflower according to package directions until tender, about three to four minutes.4 min
2. While it steams, crack two eggs into a bowl with a pinch of salt and beat them with a fork until the yolk and white blend. Mince two cloves of garlic.
3. Heat two tablespoons of oil in a large skillet or wok over medium-high heat until it shimmers. Pour in the minced garlic and cook, stirring, until fragrant, about thirty seconds.
4. Add the steamed riced cauliflower to the pan and spread it into a layer; let it sit without stirring for two to three minutes until the bottom begins to brown and crisp.3 min
5. Stir the cauliflower, breaking up any clumps, and continue cooking until more of it turns golden and begins to char lightly, about two to three minutes.3 min
6. Push the cauliflower to the edges of the pan and pour the beaten eggs into the center. Let them set for a moment, then stir and fold the eggs through the cauliflower until cooked through, about one to two minutes.2 min
7. Taste and season with salt and pepper. Serve warm from the pan.

Note Swap diced scallions, soy sauce, or white pepper for a different flavor. Leftovers keep, covered, in the refrigerator for up to two days and reheat well in a skillet. Serve with hot sauce or sriracha on the side, or add more protein by topping with a fried egg or shredded rotisserie chicken.