Servings: 6 (serving size = 1 heaping cup)

1 bag frozen riced cauliflower 1 bag frozen riced cauliflower
1 T extra virgin olive oil 1 T extra virgin olive oil
Sea salt to taste Sea salt to taste
¼ C chili sauce of choice (I used Fresh Thyme's Caribbean Mango Sauce because it's what I had on hand) ¼ C chili sauce of choice (I used Fresh Thyme's Caribbean Mango Sauce because it's what I had on hand)
3 T low-sodium soy sauce (or low-sodium Tamari sauce) 3 T low-sodium soy sauce (or low-sodium Tamari sauce)
1 T siracha sauce 1 T siracha sauce
1 garlic clove, minced 1 garlic clove, minced
2 T sesame oil 2 T sesame oil
1 red bell pepper, diced 1 red bell pepper, diced
1 can low-sodium garbanzo beans, drained and rinsed 1 can low-sodium garbanzo beans, drained and rinsed
1 medium zucchini squash, sliced (2-3 inch long, ¼ inch thick) 1 medium zucchini squash, sliced (2 to 3 inch long, ¼ inch thick)
1 medium yellow squash, sliced (2-3 inch long, ¼ inch thick) 1 medium yellow squash, sliced (2 to 3 inch long, ¼ inch thick)
1 C carrots, shredded 1 C carrots, shredded
2 eggs with yolk + 2 egg whites, whisked together 2 eggs with yolk + 2 egg whites, whisked together
2 C fresh pineapple, diced into ¼ inch pieces 2 C fresh pineapple, diced into ¼ inch pieces
1 C raw cashews 1 C raw cashews
Juice from 1 medium lime Juice from 1 medium lime
Garnish: ¼ C non-fat Fage Greek yogurt and 2 T chopped green onion Garnish: ¼ C non-fat Fage Greek yogurt and 2 T chopped green onion

Heat extra-virgin olive oil in large skillet/wok over medium heat. Add bag riced cauliflower and dash of salt, sautéing for 3 to 5 minutes.
While waiting, prep sauce. In medium bowl, whisk sauce of choice, low-sodium soy/tamari sauce, siracha, garlic, and lime juice. Set aside
Transfer sautéed cauliflower to large bowl and return skillet to stove.
Add sesame oil and heat over medium-high heat. Add red pepper, garbanzo beans, and carrots. Cook for 3 to 5 minutes.
Add zucchini squash, yellow squash. Cook for 3 minutes.
Add in egg mixture and cook until scrambled.
Add pineapple and prepared sauce, stir well. Cook additional 2 minutes.
Remove from heat. Add to large bowl with sautéed cauliflower. Stir in cashews and mix until evenly incorporated.
Serve with green onion, as well as Greek yogurt (optional; boosts protein content).

Nutrition per serving (including garnish):  Nutrition per serving (including garnish):
390 calories  390 calories
6 grams fat  6 grams fat
45 grams carbohydrate  45 grams carbohydrate
22 grams protein  22 grams protein
6 grams fiber  6 grams fiber