{"product":{"product_id":"B006AXB1OK","title":"Simply Asia Sweet Ginger Garlic Seasoning, 12 Ounce","price":"14.99","image_url":"https://m.media-amazon.com/images/I/51v3XF3r5sL._SL500_.jpg","url":"https://www.amazon.com/dp/B006AXB1OK"},"comments":[{"body":"I have made a lot of fried-riced-cauliflower at home and have had the chance to try different methods of making it. It's always an evolving process, but I'm pretty happy with where it's at right now. There was a major game changer I discovered along the way that I like to share with folks trying it though.\r\n\r\n* Grab a bag of Frozen Riced Cauliflower. Personally I like the ones from Costco that have some peas and other veggies mixed in with them, but any work.\r\n* Heat a pan up with some oil. I use Avacado, but whatever works for you.\r\n* Dump the fried riced cauliflower in and spread it out. You want some of the moisture to cook off and everything to thaw.\r\n* While it's unfreezing, add your dry seasonings. Don't be afraid to experiment here and go a little nuts. My last batch had onion powder, garlic powder, umami seasoning, pepper, [sweet ginger garlic seasoning](https://smile.amazon.com/gp/product/B006AXB1OK/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8\u0026amp;psc=1), and MSG. \r\n* Add your wet seasonings, then stir. On my last batch this was low sodium soy sauce (don't go bonkers with this, the dry ingredients will do the heavy lifting) and sesame oil. Make sure the wet and dry ingredients are thoroughly mixed and that the mixture is heated through.\r\n* **Separate 2-4 egg yolks. Drop the egg yolks into the fried riced cauliflower and stir like a madman. Your goal is to get the yolks to coat each piece of fried riced cauliflower before setting. This step is the game changer that helps to make eating this feel more like eating fried rice. I've also found that you want the seasoning mixed in before this step.**\r\n* Make a hole in the fried riced cauliflower and scramble the egg whites in so that there are whole pieces of egg mixed in throughout the fried riced cauliflower.\r\n* Add whatever separately cooked protein you like, then serve.\r\n\r\nAlso, don't be afraid to try this with non-asian seasonings. I make a BBQ variety using the egg trick as well just by adding my [favorite seasoning rub](https://smile.amazon.com/gp/product/B00EDQASI6/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8\u0026amp;psc=1) which is wayyy cheaper at Costco. Like half the price of Amazon. If you do it with this style of seasoning it goes well with BBQ meats or even just some boneless, skinless chicken thighs cooked and cubed.\r\n\r\nEither way, adding the eggs gives fat and protein to the veggies and helps this be really filling. It's my go-to way of incorporating veggies into a lot of dishes now.","subreddit_name":"ketorecipes","author":"Teerlys"},{"body":"This makes a great seared ahi tuna steak, just sprinkle on both sides.  [https://www.amazon.com/Simply-Asia-Ginger-Garlic-Seasoning/dp/B006AXB1OK](https://www.amazon.com/Simply-Asia-Ginger-Garlic-Seasoning/dp/B006AXB1OK)\r\n\r\nSeems stock is getting hard to find.  Goes great on popcorn too!","subreddit_name":"castiron","author":"TeeDubya1"},{"body":"It sounds like you just want sauteed vegetables... is that the aim? If so, just stir fry your vegetables in a wok with your oil preference plus salt, onions, and garlic, and you'll have something close without the soy sauce.\r\n\r\nIf you want more of an asian flavor, Costco sells an [asian seasoning](https://m.media-amazon.com/images/I/81njzF44+1L._SR500,500_.jpg) that does a good job with a minimal amount of soy sauce in it. You can also get it on [Amazon](https://smile.amazon.com/Simply-Asia-Ginger-Garlic-Seasoning/dp/B006AXB1OK?sa-no-redirect=1). If you're dodging soy due to an allergy, though, this would not be recommended. The ingredient lists unrefined sugar, too, but it's a negligible amount as the carb/sugar count is 0.","subreddit_name":"recipes","author":"mattjeast"},{"body":"Here is a [link](http://www.reddit.com/r/FoodPorn/comments/39udvh/hot_smoked_salmon_with_sweet_ginger_garlic_and/) to the original submission\r\n\r\n\r\n\r\n\r\n\r\n*Here is a comment by the original submitter*\r\n\r\n\r\nPretty simple preparation:\r\n\r\nLiberally coated the non skin side with Lawrys season salt, pressed saran wrap to it and let it dry brine in the fridge over night.\r\n\r\nSprinkled it with this amazing [ asian spice blend](http://www.amazon.com/Simply-Asia-Ginger-Garlic-Seasoning/dp/B006AXB1OK)\r\n\r\nPut it in an offset smoker with post oak for an hour at 275 degrees, then I basted it with a glaze of 2tbsp melted brown sugar, a tbsp melted butter, 2 tbsp water and 1 tsp of fish sauce and let it go for another 30 minutes.\r\n\r\nMy little girl and I almost ate this whole thing by ourselves, had to make ourselves quit eating it and save some for mama to try!\r\n\r\nedit: I forgot I also sprinkled it with course ground black malabar pepper.\r\n\r\n\r\nI am a robit","subreddit_name":"ArtJunkie","author":"MultiFunctionBot"}]}