Cauliflower Rice Stir Fry

This is a quick and easy meal that helps you use all of the leftover veggies you have in your fridge or freezer. It is also a great option for those of us still needing to meal prep to bring to work.

What you will need:

1 bag ( about 12 oz) frozen or fresh riced cauliflower *feel free to do it yourself but I'm all about saving some time with this ingredient

Assortment of Veggies: I used onion, garlic, broccoli, bell pepper, and carrot but you can’t go wrong

Coconut Aminos or Tamari for GF option, otherwise soy sauce is fine

Protein Options: Shelled edamame, Veggie Crumbles, Ground chicken/turkey/pork/ or beef

Sriracha or hot sauce of preference

1 lime

Cooking oil of choice ( I used Avocado Oil)

Salt & Pepper to taste

Directions:

1) Wash and chop all veggies into bitesize pieces

2) If you are using ground chicken/turkey/pork/beef cook that first and remove from pan and set aside.

3) Add cooking oil to skillet, enough to coat the bottom

4) Add veggies to the pan, sauté over medium heat for approximately 5 minutes

5) Add riced cauliflower to the pan and continue to sauté until all veggies are soft. If you are using edamame or crumbles, add those now too. Continue to cook for another 5-7 minutes.

7) 1/4 cup coconut aminos or sauce of choice and sriracha to taste. Juice half a lime. Pepper to taste. Stir together. * I don’t typically add salt to this because of the salt content of the sauce but you do you!

8) Cover and let bottom get crispy for another 3 minutes.

9) Makes 4 servings as a meal, and about 6-8 for a side dish. Garnish with lime wedge. Keeps in fridge for 5 days.