Cauliflower Fried Rice (Original Recipe)

1 Tbs coconut oil
5 cubes frozen minced garlic
2 cubes frozen minced ginger
1 10 package frozen, sliced shiitake mushrooms
1 yellow potato, diced
1 12oz bag frozen riced cauliflower medley
1 7oz package sriracha tofu, diced
4 Tbs almond butter
6 Tbs soy sauce
sriracha sauce to taste

1)  In a deep skillet, heat the coconut oil, garlic, ginger, shiitake mushrooms and potato over medium-high heat. Saute, stirring occasionally, until most of the water has evaporated. As this is cooking, heat the riced cauliflower medley according to package directions and set aside.
2)  Once the water has evaporated from the skillet, and the potatoes are tender, add all remaining ingredients. Stir well to combine and heat until temperature is even throughout the dish.
3)  Serve warm.

Review:  I tend to make the same version of fried rice over and over again. Unfortunately, this tended to make rice heavy dinners, with little vegetable variety. Mike's been buying these riced veggie bags and I thought it might make for an interesting version of fried rice. It worked amazingly well! I really enjoyed the flavor combination and it seemed to make it a little more savory. The omission of rice greatly reduced the calorie load, which allowed me to use more almond butter to increase the amount of protein (and flavor!). This was quick, easy and incredibly flavorful. I'll be making this quite a bit!!