Prep the cauliflower: If using fresh, pulse florets in a food processor until rice-like.
1 medium head of cauliflower
Cook the veggies: In a large skillet, heat sesame oil over medium-high. Add garlic, ginger, white parts of green onion, and frozen veggies. Sauté 5 minutes.
1 cup mixed frozen vegetables, 2 teaspoons garlic, 1 teaspoon fresh ginger, 6 stalks Green onions, 2 tablespoons sesame oil
Add cauliflower + edamame: Stir them in and cook until everything’s hot and a bit golden.
1 cup edamame
Cook eggs: Push veggies to one side. Add eggs or cubed tofu and cook until firm.
2 eggs or ½ cup cubed tofu
Mix it all up: Combine everything, then stir in soy sauce and green onion tops.
2-3 tablespoons soy sauce
Finish and serve: Top with sesame seeds, chopped cashews, or chili oil if you want extra flavor.
Optional toppings: chopped cashews
