| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup low-sodium soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon grated ginger
- 1 tablespoon chili paste
- 2 cloves garlic, grated
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 large eggs, lightly beaten
- 1 cup frozen edamame
- 2 cups frozen corn and pepper mix
- 2 cups bagged riced cauliflower
- 2 cups bagged riced sweet potatoes
- 2 scallions, green parts sliced thin
- 1/4 cup fresh cilantro leaves
- 1 tablespoon sesame seeds
Instructions
- Place a large skillet over medium-high heat.
- In a small mason jar, add the soy, sugar, ginger, chili paste and garlic. Secure the lid and shake to combine. Set aside.
- Add 1 tablespoon of the olive oil and 1 tablespoon of the butter to the skillet. When the oil is hot and the butter has melted, add the eggs and cook, stirring, until scrambled, 2 to 3 minutes. Remove to a plate.
- Add the remaining butter and oil to the skillet. Add the edamame, then the corn and peppers. Cook, stirring occasionally, until heated through and lightly colored, 2 to 3 minutes. Add the riced cauliflower and sweet potatoes, stirring to combine. Cook until the cauliflower is just heated through, about 2 minutes.
- Give the sauce one last shake and add to the skillet. Return the eggs to the skillet and cook, stirring, for an additional minute. Garnish with the scallions, cilantro and sesame seeds.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 519 |
| Total Fat | 22 g |
| Saturated Fat | 7 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 20 g |
| Sugar | 9 g |
| Protein | 22 g |
| Cholesterol | 201 mg |
| Sodium | 716 mg |
Reviews
Yummy goodness, mellow spices. Brava!! Topped with crispy onion strings.
Awesome! Don’t knock the recipe because she uses ingredients you say are hard to find. I also live in a small Oklahoma town and had no problem finding the exact ingredients. Perhaps it’s just different parts of the country have different items… Make do with what you can find! It’s delicious!
Overall a good idea. However it’s definitely missing something. Needs more pizazz. The veggie rice components are excellent, did not miss rice at all. But the sauce needs reworking. Maybe some fish sauce and lime juice, or mirin? Lemon zest? A bit of honey? Not sure but definitely more salt. I will make again but will play around with the sauce. And add more chilli paste/sauce!
This recipe turned out much better than I expected. We added chicken, but what a tasty way to get lots of veggies! We like a lot of onion in fried rice usually, so I added in some sautéed onion in addition to the green onions. Also had to add a bit more soy sauce. Overall, really enjoyed this and will be making it again!
Excellent. I added frozen salad shrimp- the little ones. It’s very tasty.
I got my husband to eat a PILE of veggies! Win, win, win! I used the frozen riced cauli and sweet potato combo and put in green beans instead of edamame, as I knew husband would not be interested. He tried and liked it as is, but was happier when he added a little actual rice. Loved the heat in the sauce. Nice and spicy! Will make again and continue to make veggie swaps.
BUT–so disappointed. Not in the recipe, but in the availability of ingredients. You say you’re in the middle of nowhere, but your grocery stores are more well stocked than they are here in well-populated central Florida. No Mexi-corn, but I just added peppers to frozen corn. Only edamame is with the shells, and no riced sweet potatoes. So I riced my own. Otherwise, loved it!
Loved this recipe. We added chicken to make it a dinner.
Will absolutely make this over and over again. It’s delicious!!
Made this recipe and used riced squash as I didn’t have riced sweet potatoes. Just had plain frozen corn so sautéed some colored peppers and added them. Otherwise followed the recipe. It was quick and delicious. Will definitely make it again.