Savory roasted chicken breast chunks stir fried with cauliflower rice, scrambled eggs, sweet peas, carrots tossed with soy sauce and sesame oil.
Cauliflower Fried Rice with Chicken
Prep Time
5MINUTES
5 minutesCook Time
15MINUTES
15 minutesServes
4Calories
240- Calories240
- 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.
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Ingredients
1 (9-ounce) package Simply Roasted Chicken Breast Chunks
2 large eggs
2 tablespoons soy sauce
1 ½ tablespoons sesame oil
4 cups cauliflower rice
½ cup frozen edamame or frozen peas-and-carrots
1 bunch (8-10) scallions, sliced
2 teaspoons minced garlic
Cooking Instructions
- 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 Chunks 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 Chunks. Serve.