Simple and delicious meal for those busy week nights!
- 2 leftover pork chops, diced into bite size
- 2 12 oz. bags Green Giant® Riced Veggies Cauliflower Medley
- 3 eggs
- 2 tbsp. milk (optional)
- Pinch of salt and pepper
Heat cauliflower medley on medium high heat in a large sauté pan until heated thoroughly.
Add leftover pork chops and cook stirring occasionally until cauliflower begins to get crispy and pork is warm.
Whisk together eggs, milk and salt and pepper in a small bowl. Clear a space in the center of the pan and pour eggs in. Scramble the eggs until they are cooked through and combine all of skillet together.
Serve with soy sauce and hot sauce if desired.