- 2 eggs
- 1 small onion (optional)
- 1 (16 oz) pkg cauliflower rice
- 1 (10 oz) pkg frozen peas and carrots
- 1 tsp garlic powder
- 1 1/4 lb chicken breast
- 3 tbs soy sauce or liquid aminos
- 2 tablespoon agave
Toppings:
- 2 green onions
- 1 tbs sesame seeds
Optional Yum Yum Sauce:
- 1 cup mayo
- 1/2 cup ketchup
- 1 tsp paprika
- 1/2 tsp salt and pepper
Directions:
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Dice onion (if using), and cut chicken into bite size pieces. Combine eggs in a small bowl and whisk to combine. Set everything aside. Grab a large serving dish to add ingredients to as it cooks.
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Spray a large skillet with cooking spray and heat over medium high heat. Add eggs and season with salt and pepper to taste. Cook eggs until just cooked through, scrambling as they cook. Remove the eggs from the pan and place in a serving dish. Add onion to the pan (if using), and cook until onion is just tender, about 2-3 minutes. Add cauliflower rice, and frozen veggies, cooking until rice is tender, about additional 3-4 minutes. ( (or if using instant rice, cook it according to package directions and cook vegetables through in the skillet). Pour rice and veggies into the serving dish and set aside.
-
Re-spray skillet, and add chicken. Season with salt and pepper to your liking, (I used 1/2 tsp salt, 1/4 tsp pepper), and garlic powder. Cook for 3 minutes on one side, then add soy sauce and agave to the pan, and toss chicken in sauce, flipping so it cooks on the other side. Cook and additional 3 minutes on the other side, or until chicken is cooked through. Add chicken to the serving dish with the fried rice, eggs, and veggies, and toss everything to combine. Top with green onions and sesame, and additional soy sauce if desired.
Serves 6
