I'm keeping this vegetarian since I cook the meat separately anyway before adding it in. You can use chicken, pork, shrimp, chopped up or keep it whole to eat with this rice as a side! It also goes great as a veggie side to my chicken lettuce wraps!
This is enough for 2 with some leftovers.
2 tablespoons avocado oil
1 red bell pepper, chopped
1/2 cup sweet onion, chopped
1 tablespoon ginger, minced
3 cloves garlic, crushed
1 cup frozen broccoli, chopped
1 bag frozen riced cauliflower (or fresh)
1/4 cup frozen peas & carrots
1/3 cup coconut aminos
1 1/2 tablespoons grass-fed butter
2 eggs- whisked lightly in bowl, season with salt and pepper to taste
Heat 1/2 tablespoon of oil in a large nonstick skillet over medium-high, add and sauté your broccoli for about 4 minutes until heated and slightly browned. Scoop out and set aside.
Lower heat to medium, and add 1 tablespoon oil to your skillet. Add your red bell pepper and onion, cooking for 2-3 minutes before adding ginger and garlic. Cook an additional 2-3 minutes until the garlic and ginger are golden and fragrant.
Push the veggies to one side, and add 1/2 tablespoon butter. Pour egg into butter and break up with your spatula constantly moving to cook through (about 2 minutes).
Mix the egg into the veggies, increase heat to medium high and add remaining 1/2 tablespoon of oil and butter to your skillet then add cauliflower rice, mixing well to coat with oil and butter and combine with veggies.
Stir occasionally, allowing the rice to sit and brown on the bottom without burning. Cook for about 7-8 minutes, or until cooked through (we all have different stoves/skillets so this could be more or less time for you!). Add the broccoli at the end and mix well – enjoy!