Chicken Fried (CAULIFLOWER Rice

• Gluten free

• Meat

  • 1 lb Chicken breast

• Produce

  • 3 Carrots
  • 3 cups Cauliflower
  • 1 tsp Ginger
  • 1 cup Green peas, frozen
  • 1 Onion, small

• Refrigerated

  • 2 Eggs

• Condiments

  • 5 tbsp Soy sauce/liquid amino

• Baking & Spices

  • 1 tsp Cornstarch

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 tsp Rice vinegar
  • 1 tsp Sesame oil

Found on simplysissom.com

Description

Ingredients

• 1 Tbs olive oil
• 3 carrots, diced
• 1 small onion, diced
• 1 lb. chicken breast, diced into 1 cubes
• 5 TBS soy sauce/liquid amino, divided
• 1 tsp cornstarch
• 3 cups cauliflower, riced
• 1 cup green peas, frozen
• 1 tsp ginger, minced
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 2 eggs, scrambled and cooled

Directions

• FOR THE FRIED RICE: Heat olive oil over medium high heat in a wok or large skillet. When oil is hot, add carrots and onions. Cook until onions are translucent and carrots begin to soften, about 5 minutes. Add cauliflower and cooke 2-3 minutes. Add peas, ginger, rice vinegar, sesame oil, and 2 TBS of soy sauce. Stir frequently. Allow mixture to cook until cauliflower is tender.
• FOR THE CHICKEN: Combine raw diced chicken, cornstarch, and 3 TBS of soy sauce in a small mixing bowl. Stir to combine. Allow to marinade at least 5 minutes. In a medium skillet, over medium high heat, add the diced chicken (discard remaining marinating juices). Stir frequently. Allow chicken to cook until no longer pink, about 5-7 minutes. Set Aside.
• PUTTING IT ALL TOGETHER:
• Into the wok or large skillet add the cooked diced chicken and scrambled eggs. Mix to combine. Serve immediately.