Serves 4
In a skillet, heat 1 tablespoon of olive oil on medium heat. Scramble eggs until cooked and set aside. Add 2 tablespoons of oil, garlic, and red pepper flakes to skillet and heat until softened. Add frozen cauliflower and soy sauce. Turn up the heat and cook on high for about 3 minutes, stirring regularly. Add frozen peas and carrots and cook until heated through.
Turn off heat and add eggs to rice mixture. Divide into four bowls and top with 2 tablespoons of cashews.
Calories 260 | Total Fat: 20 g | Saturated Fat 3 g | Sodium 659 mg | Cholesterol: 95 mg | Total Carbohydrates 12 g | Fiber 3 g | Sugars 5 g | Protein 10 g | Potassium: 117 mg
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