Name: Chicken Cauliflower Fried Rice
Ingredients: 2 tablespoons olive oil; 3 boneless, skinless chicken breasts, cubed in bite-size pieces; 3 cups riced cauliflower; 1 large carrot, diced; 4 green onions, white and green parts, sliced; 2 cloves garlic, minced; 1 ½ cup frozen peas, thawed; 1 teaspoon sesame oil; ¼ cup liquid aminos; 2 eggs, beaten slightly

Ingredients

Scale

2 tablespoons olive oil
3 boneless, skinless chicken breasts, cubed in bite-size pieces
3 cups riced cauliflower
1 large carrot, diced
4 green onions, white and green parts, sliced
2 cloves garlic, minced
1 ½ cup frozen peas, thawed
1 teaspoon sesame oil
¼ cup liquid aminos
2 eggs, beaten slightly

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Instructions

In a large skillet or wok over medium-high heat, add the olive oil and chicken. Cook for 8 to 10 minutes, stirring as needed, or until the chicken is lightly browned on all sides. Remove the chicken and keep warm.
To the skillet, add the carrots and green onions. Saute for 4 to 5 minutes or until slightly softened. Add the cauliflower and continue cooking, stirring as needed to avoid burning, for 4 to 5 minutes.
Add the chicken, peas, sesame oil, and liquid aminos to the skillet. Stir to combine and allow to cook until any liquid is absorbed or evaporated.
Create a well in the middle of the fried rice and add the eggs. Scramble the eggs into small pieces as they cook. It is okay is some of the fried rice mixes with the eggs. Once the eggs are cooked through, stir together with the rice.
Serve topped with additional green onions or toasted sesame seeds.