I am always looking for SIMPLE, QUICK, NUTRITIOUS recipes that will stay good for leftovers so that I only have to cook 1-2 times per week. This is one of my new favorites! It’s my version of a veggie fried rice.
1 bag Trader Joe’s Frozen Cauliflower Rice
1 package Baby Bok Choy
1/2 Orange or Red bell pepper
1/2 Sweet onion
1 cup organic mixed cherry tomatoes
1 egg (or crumbled tofu)
2 tbsp Trader Joe’s Asian Sesame Ginger dressing
2 tsp Braggs Liquid Aminos
1-2 tsp olive oil
First, get all of your veggies chopped up. This is a package of baby bok choy from Trader Joes, roughly chopped.
Finely dice your onions.
Heat 1-2tsp of oil in a pan and add your onions. I use just enough oil so that the onions don’t stick. cook until they are translucent. I also threw in 2 cubes of frozen garlic from TJ’s.
Add your cauliflower rice and cook until no longer frozen.
Push rice and onions to outer of pan so that there is a small spot in the middle , and crack the egg there. Cook egg partially and then scramble with the rest of the pan until cooked.
Add the rest of your veggies.
Gently stir in the liquid aminos and sesame ginger dressing and cook until bok choy is slightly wilted.
Try this recipe out? Let me know what you think!