Recipe Instructions:
INGREDIENTS
1 cup frozen cauliflower rice
1/2 cup frozen vegetables medley (peas, carrots, corn work best)
1 large egg whisked
salt to taste
1 1/2 tsp toasted sesame oil
1/2 tbsp finely sliced scallions
INSTRUCTIONS
In a large microwave safe mug that can hold at least 14 oz liquid, add cauliflower rice and frozen vegetables. Cook in microwave at full power for 1 minute. Vegetables should now be partially defrosted.
Stir and season with salt. Stir in sesame oil. Cook for 1 more minute at full power. At this point vegetables should be hot and cauliflower should be almost fully cooked (tender but still crisp). Taste and if needed, add more salt.
Pour whisked egg over surface. Do not mix it in yet. Cook at full power for 40 seconds. This should only partially cook the egg. Don't worry that the egg is still liquid on top. Stir to mix the egg into the hot cauliflower rice mixture. This will scramble the egg and cook the egg. You should see the egg turning a paler yellow and getting cooked from the heat of the vegetables and rice.
Cook for 30 more seconds to ensure the egg is fully cooked. Top with scallions and serve.
