For the stir-fry
2 JUST Egg Folded
¼ cup shelled edamame
½ cup onion, diced
1 bag frozen cauliflower rice (2-3 cups, or from 2 medium cauliflowers) 
¼ cup carrots, diced
¼ cup red peppers, diced
¼ cup mushrooms, sliced
¼ cup pineapple, diced (canned or fresh) 
½ cup baby spinach
1 tablespoon neutral oil
Sesame seeds, for garnish
Fresh mint, for garnish

For the sweet chili sauce
¼ cup coconut aminos (or soy sauce)
1 clove of garlic, crushed
1 teaspoon apple cider vinegar 
1 teaspoon maple syrup
½ teaspoon fresh ginger, grated
½ teaspoon hot sauce
Salt & pepper (to taste)

Serves 2-3

Prep the ingredients

Heat the edamame according to the package instructions. Chop all stir-fry ingredients as directed, except the JUST Egg Folded. Whisk the sauce ingredients together in small bowl. 

Cook the JUST Egg 

Heat 2 JUST Egg Folded according to the directions on the box. Chop into strips or cubes. Set aside. 

Sauté the vegetables 

Heat 1 tablespoon of oil in a large skillet over a medium heat. Add the diced onion and cook for 2-3 minutes until translucent. Add the bag of frozen cauliflower rice, carrots, red peppers and mushrooms and cook for 5-7 mins, stirring occasionally. 

Stir-fry everything together 

Add in the sweet chili sauce, pineapple, spinach, cooked edamame and chopped JUST Egg Folded. Stir and cook for 2-3 minutes, until warmed through. Serve hot, garnished with sliced green onions and sesame seeds.