In addition to being full of vegetables, this dish is one of my favorites because it can be made from leftovers and it cooks up in about 20 minutes.
- riced cauliflower
- vegetables of your choicing (peppers, onions, mushrooms, carrots, squash, zucchini, broccoli, green onions, etc)
- soy sauce (be sure its gluten free)
- 2 eggs
Gather assortment of veggies of your choice (I used bell peppers, broccoli, mushrooms, squash, and green onion). Chop and salute in EVOO for about 15 minutes.
Add cooked rice and a bag of “riced cauliflower”.
Make a valley in the middle, scramble 1-2 eggs. Stir everything together while splashing in some soy sauce. When I feel like adding meat, I sometimes sauce the veggies with bacon for added flavor.