A light, protein packed dinner that comes together in no time. Don't like shrimp? Substitute chicken or tofu.
Heat the oil in a large wok or nonstick frying pan over medium-high heat. Add the onion
and cook, stirring often, until it becomes soft and translucent, 3 to 4 minutes. Add the
frozen vegetables and shrimp and cook, continuing to stir, until the shrimp begins to
turn pink and opaque, or another 3 minutes. Add the garlic and cook, stirring, for
another 30 seconds.
Use a wooden spoon or rubber spatula to move the vegetable
mixture to one side of the pan. On the other side of the pan, add the beaten eggs and
cook them, stirring constantly, until they are scrambled, about 2 minutes. Once the eggs
are scrambled, mix them with the vegetables and then add the cauliflower rice, soy
sauce and sriracha. Cook, stirring constantly, until the cauliflower rice softens, 3 to 4
minutes. Turn off the heat and stir in the green onions.
This dish can be served immediately or refrigerated, covered, for 3 to 4 days. It can be
enjoyed either hot or cold.
Don’t like shrimp? Substitute one pound of chicken breast or tofu.