12-ounce bag frozen organic cauliflower rice (no need to thaw)
1 tablespoon olive oil, avocado oil or coconut oil
1/2 teaspoon salt
Heat a large skillet over medium heat.
If the bag has frozen clumps of cauliflower rice, break it up first for even cooking. I usually slam the bag on the counter, or gently pound it with a ladle or meat mallet.
Once the pan is heated, add the oil, frozen cauliflower rice and salt. Stir occasionally for 5-7 minutes, until the cauliflower rice is getting brown spots.
Leftovers will keep in an airtight container for at least 5 days.