Frozen cauliflower crumbles cook into a quick fried rice that tastes fresher than the box might promise. A beaten egg and soy sauce turn it into a complete weeknight dinner, ready in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 1260 calories a serving, 88 g protein, 213 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. When it shimmers, add the entire 10-ounce bag of frozen cauliflower blend straight from the freezer and cook, stirring, for 5 minutes until the vegetables release their liquid.5 min
2. Mince 2 garlic cloves and add to the pan, stirring, for 1 minute until fragrant. Crack 2 eggs into a bowl, beat them lightly with a fork, and push the vegetables to the side of the pan. Pour the eggs into the cleared space and scramble gently, breaking them into small pieces as they set, then toss everything together, about 2 minutes.2 min
3. Drizzle 3 tablespoons soy sauce over the pan and toss until everything is coated and heated through, about 1 minute. Taste and add salt and pepper as needed, remembering the soy is already salty.1 min

Note Swap soy for fish sauce if you have it, using half the amount. Leftovers keep three days refrigerated and reheat well in a hot skillet. Serve with sesame oil drizzled over the top and rice on the side if you want to stretch it for hungry appetites.