1/2 head cauliflower, cut into bite sized pieces
1 red pepper, diced
4 carrots, peeled and cut into coins
1 Tbsp Garlic Olive Oil
3 c. cooked Jasmine rice (or other rice)
2 eggs, lightly beaten
1 c. frozen peas
1-2 tsp. Saltwest Green Onion & Chive Sea Salt
1/4 c. Teriyaki Balsamic
2 Tbsp. Soya Sauce
2 Tbsp. Toasted Sesame Oil
Preheat oven to 400 F. Toss cut up vegetables with the Garlic Olive Oil. Put into a cast iron skillet or oven proof fry pan and roast in oven for approximately 30 minutes until veggies are cooked.
While vegetables are in oven mix together all sauce ingredients and let sit. Once vegetables are cooked, remove from oven to stove top and add cooked rice, peas and stir.
Then add egg and stir fry until egg is cooked.
Pour in the sauce and stir fry until all the liquid is gone. Sprinkle with the Green Onion & Chive Sea Salt and mix.
Note: This is a great way to use up left over rice and also use whatever vegetables you have in your fridge.