Chicken & Stir Fried Riced-Cauliflower
2 LB Boneless Skinless Chicken Breasts
2 -10 Ounce Bags of Frozen Riced Cauliflower (Walmart with the frozen veggies OR make your own)
1 Packet of Fried Rice Seasoning Mix
1 Cup of Frozen Peas or Peas and Carrots
2 Eggs, Beaten
4 T Olive Oil
Soy Sauce (Optional to taste)
Optional: Green Onions
Prepare frozen riced cauliflower according to directions on the bag. I microwaved it for 5 minutes per bag and it was perfect. Set the bags of cooked cauliflower aside while you prepare the chicken.
Wash and trim chicken breasts and cut into bite sized pieces.
Heat 2 T of oil on medium high in a large skillet and when hot add chicken. Cook on medium-high until chicken is fully cooked (minimum of 165 degrees). TIP: I like to turn the heat on high at the end and add a little extra oil to sear the chicken and give it that stir-fried texture and crunch on the outside. Remove chicken from pan and set aside.
In a small bowl, beat 2 eggs and set aside.
Heat 2 T of oil on medium high in the skillet and WHEN HOT add the riced cauliflower and green onions if desired. It is important that the oil is heated on high first so it fries the riced cauliflower!! Add the packet of fried rice seasoning mix and stir until well combine.
Push cauliflower rice to the side and add the eggs and scramble and the eggs are almost fully cooked stir back into the rice. If you want your dish more crispy and fried give the dish a few more minutes in this step to cook.
Add frozen peas or veggies and chicken and stir and continue to cook for 3-5 minutes.