1 tablespoon vegetable oil
1 large clove garlic, crushed
1/3 cup diced onion
1/2 teaspoon grated fresh ginger
1 (12-ounce) package Riced Cauliflower Medley (frozen section)
2 tablespoons soy sauce
1 egg, lightly beaten and scrambled
Heat vegetable oil in a large nonstick skillet or wok and cook garlic and ginger over medium heat 1 minute. add onion and cook until soft.
Add Riced Cauliflower Medley and cook 5 minutes, stirring frequently, or until vegetables are tender-crisp.
Stir in soy sauce and cook 1 minute. Stir in cooked egg and continue cooking 1 minute or until heated through.
Tip: For a quick main-dish, stir in 2 cups cooked cut up chicken, pork or shrimp.
Nutritional Facts: 1 serving Calories: 75, Total Fat: 2g, Total Carbs: 9, Dietary Fiber: 6g, Net Carbs: 6, Protein: 8 g