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Photo of Sheet pan cauliflower fried rice with eggs by WW

Sheet pan cauliflower fried rice with eggs

0
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
2
Difficulty
Easy
This sheet pan meal comes together fast thanks to frozen convenience foods but you can swap in fresh cauliflower rice, if you prefer.

Ingredients

Cooking spray

4 spray(s)

Uncooked cauliflower rice

20 oz, frozen (no need to thaw)

Frozen mixed vegetables

14 oz

Shelled edamame

1 cup(s)

Egg

4 large egg(s)

Table salt

⅛ tsp

Less sodium soy sauce

2 Tbsp

Scallions

⅓ cup(s), chopped

Instructions

  1. Place a sheet pan in the oven and preheat the oven to 400°F.
  2. Carefully remove the hot pan from the oven. Add the cauliflower rice, mixed vegetables, and edamame to the pan and stir gently to combine. Roast the vegetables for 5 minutes. Carefully remove the pan from the oven; make 4 indentations in the vegetable mixture for the eggs. Crack 1 egg into each indentation; sprinkle the salt evenly over the eggs. Roast until the eggs are cooked to your desired degree of doneness and the vegetables are cooked through, 9 to 11 minutes. Drizzle the soy sauce over the vegetables; sprinkle the scallions on top.
  3. Serving size: 2 eggs and about 2 1/2 cups vegetable-edamame mixture

Notes

Enjoy this as an entree or as a side dish for grilled chicken or fish.

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