Yield: 4-6 servings

Ingredients:

1 Tablespoon olive oil

2 eggs

1 bag riced cauliflower (or place a head of cauliflower in the food processor and pulse until rice consistency forms)

1/2 cup edamame, fresh or frozen, unshelled

1 cup mixed vegetables (I used frozen carrots, peas, corn and green beans) – whatever is easiest or you have on hand!

Sauce:

1 teaspoon ginger (fresh-minced or dried)

1/2 Tablespoon garlic, minced

1/2 cup soy sauce

1/4 cup honey

1-2 teaspoons siracha/ hot sauce – if you want it spicy!

Directions:

1. In a large saute pan heat olive oil on medium heat. Add in the eggs and scramble, cutting eggs into small pieces as they cook.
2. Once eggs are done, add in the veggies and saute for 3-5 minutes or until they begin to brown. Stir occassionally and cook for another 3 minutes on high heat.
3. In a small bowl mix sauce ingredients until fully incorporated.
4. Pour sauce over veggies and mix until coated. (If you like more sauce, add another 1-2 Tablespoons of soy sauce while cooking).
5. Once veggies are cooked through and sauce has reduced, serve! (Should be another 2-3 minutes)