Fried Cauliflower Rice

Ingredients:

4 tsp Safflower Oil
2 Large Eggs, Beaten
1 Cup Chopped Scallions, Light and Green Parts Separated 
3 Large Garlic Cloves, Minced
1 TBSP Finely Chopped Fresh Ginger
2 lbs Frozen Riced Cauliflower 
4 TBSP Soy Sauce (consider using low-sodium)
1 tsp Sugar
1 cup Frozen Peas and Carrots
1 tsp Rice Vinegar
1 tsp Asian Sesame Oil
1/4 cup Chopped Peanuts or Cashews 

Directions:

1. Heat 2 tsp safflower oil in a large nonstick skillet over medium heat.
2. Add eggs to skillet and scramble until cooked. Transfer to a small plate and set aside. Wipe pan clean.
3. Add the remainder of the oil to the pan, and set over medium heat. Add light scallions, garlic, and ginger, stirring often, until softened, about 3-4 minutes. Add riced cauliflower, soy sauce, red pepper flakes, and sugar. Cook for about 3 minutes, stirring often.
4. Add peas and carrots and continue cooking until crisp, and vegetables are warmed through.
5. Stir in the rice vinegar, sesame oil, dark scallions, nuts (if using) and eggs. Serve hot.