Savory roasted chicken stir fried with cauliflower rice, scrambled eggs, sweet peas, carrots tossed with soy sauce and sesame oil.
Cauliflower Fried Rice with Chicken
- Total Fat12 g
- Cholesterol135 mg
- Sodium790 mg
- Total Carbohydrate10 g
- Protein24 g
- Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
2 large eggs
2 tablespoons soy sauce
1 ½ tablespoons sesame oil
1 (9-ounce) package Simply Roasted Chicken Breast Strips
4 cups cauliflower rice
½ cup frozen edamame or frozen peas-and-carrots
1 bunch (8-10) scallions, sliced
2 teaspoons minced garlic
- In a small bowl, beat eggs and ½ teaspoon soy sauce. Heat 1 teaspoon sesame oil in a large nonstick skillet over medium-high heat. Cook eggs, stirring constantly, until cooked through, 2 to 3 minutes. Transfer to small mixing bowl.
- Heat an additional 1 teaspoon sesame oil in now empty skillet. Cook Simply Roasted Chicken Breast Strips until golden, 2 to 3 minutes per side. Transfer to plate.
- Heat remaining sesame oil in now empty skillet and cook cauliflower rice, edamame or peas-and-carrots, scallions, garlic, and remaining soy sauce until vegetables are tender, about 5 minutes. Stir in scrambled eggs. Divide cauliflower rice among four plates and top with Simply Roasted Chicken Breast Strips. Serve.