Healthy fried rice? Coming right up. We used Hy-Vee Short Cuts cauliflower rice instead of traditional rice for an extra serving of veggies. We promise you won't notice the difference.

Stir-Fried Cauliflower Rice with Sriracha-Marinated Pork

Slice pork chops against the grain into thin bite-sized pieces. Place pork in a large resealable plastic bag. Add 1 ½ teaspoons sesame oil, 1 tablespoon soy sauce, and sriracha. Seal the bag and toss to coat; set aside.

Add 2 tablespoons olive oil to a medium skillet over medium heat. Add garlic and sauté until fragrant. Add frozen mixed vegetables, stir-fry Short Cuts, and Short Cut pineapple chunks. Season with salt and pepper, to taste. Sauté 8 to 9 minutes or until vegetables are crisp-tender.

Stir in ginger, 1 teaspoon sesame oil, 2 tablespoons soy sauce, and riced cauliflower; stir to combine. Sauté cauliflower for 5 minutes or until crisp tender. Remove from pan and wipe out skillet.

Shave 10 minutes off the prep time by using Hy-Vee Short Cuts riced cauliflower—no washing the food processor, either. Look for riced cauliflower and riced broccoli in the produce department.

To same skillet, add reserved olive oil and pork; discard any leftover marinade. Sear pork for 7 to 10 minutes, or until pork is cooked through (145 degrees).

Top cauliflower rice with sriracha pork. Just before serving, garnish with fresh basil, if desired.