Microwave the frozen cauliflower rice per package instructions.

While cauliflower rice is cooking, open and drain can of corn and heat 2 tsp. sesame oil in a large nonstick skillet over medium-high heat.

Add ½ cup diced red onion, ½ cup diced red bell pepper, and 2 cloves minced garlic to skillet, cooking just until vegetables have softened (about 5 minutes).

Increase to high heat and add 3 cups cauliflower rice, 1 cup kale, 1 cup chopped broccoli, 1 cup corn, 1½ cups edamame, and ¼ cup soy sauce to skillet.

Stir-fry vegetables over high heat for an additional 10 minutes, stirring constantly to keep from burning.

Divide stir-fry into 2 large storage containers and refrigerate. When ready to eat, drizzle with 1 tsp. sriracha.