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Chicken Cauliflower "FRIED RICE"
Yield 4
Author Ayla Kavanagh

Chicken Cauliflower “FRIED RICE”

You could swap out the peas and carrots for other veggies.

Ingredients

Instructions

  1. Heat a wok or large skillet over medium-high heat. Add 1 tsp. of avocado oil. Add the eggs and quickly scramble. Remove the eggs from the pan and set aside.
  2. Heat remaining 2 tsps. of avocado oil. Add ginger and garlic. Sauce for 1 minute, stirring constantly. Add carrots and peas, scallions and cauliflower rice. Stir fry for about 5 minutes until veggies are tender.
  3. As veggies are cooking, stir together the coconut aminos and sesame oil. Add sauce and chicken to cauliflower mixture and stir fry for additional 2 minutes. Stir eggs into the mixture. Serve with hot sauce and additional coconut aminos.

Nutrition Facts

Calories

359.06

Fat (grams)

16.55

Sat. Fat (grams)

5.71

Carbs (grams)

18.81

Fiber (grams)

5.44

Net carbs

13.37

Sugar (grams)

4.12

Protein (grams)

35.2

Sodium (milligrams)

527.53

Cholesterol (grams)

166.1

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