Freezer Fried Cauliflower Rice & Brown Rice

Heat 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Add scallions; stir-fry until softened, 3 to 5 minutes. Add peas and carrots; cook, stirring, for 1 minute. Stir in cauliflower. Continue stir-frying just until the vegetables are barely softened and the pan is mostly dry, 5 to 7 minutes.

Add the remaining 1 Tbsp. oil, rice, ginger, and garlic powder; stir to coat well. Cook, stirring, until the mixture is heated through, 3 to 4 minutes. 

Push the rice-vegetable mixture to the sides of the pan and pour in eggs, stirring to scramble them until just set, then fold the eggs into the rest of the mixture. Stir in soy sauce and serve immediately.