Ingredients
3 cups cooked white rice
1 bag frozen peas
1 bag frozen diced carrots
1 egg
2 cups boiled crawfish tails
1 tablespoon minced garlic
1 tablespoon minced ginger
Instructions
In a large sauté pan, add 2 tablespoons canola oil. Sauté garlic and ginger until soft and fragrant. Add rice and heat through.
Add peas and carrots and cook until soft. Meanwhile in another small pan scramble 1 egg. Combine with cauliflower rice, peas and carrots. Add boiled crawfish.