Ingredients:

  • 1 lb chicken breast, small diced
  • 2 tbsp avocado oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 20 oz frozen cauliflower rice
  • 1/2 cup frozen peas and carrots mix
  • 2 large eggs, lightly beaten
  • 3 tbsp coconut aminos
  • 1 tsp toasted sesame oil
  • 1/4 tsp black pepper
  • 2 green onions, sliced

Instructions:

  1. Heat 1 tbsp of avocado oil in a large skillet or wok over medium high heat.
  2. Add the diced chicken breast and sauté 5-7 mins until the edges are mahogany colored and cooked through. Note: Don't crowd the pan or the chicken will boil.
  3. Remove chicken from the pan and set it aside on a plate.
  4. Add the remaining 1 tbsp of oil to the same pan.
  5. Toss in the diced onion, minced garlic, and grated ginger, stir frying 2 mins until onions are translucent.
  6. Crank the heat to high. Add the frozen cauliflower rice and peas/carrots.
  7. Let the vegetables sit undisturbed 2 mins until you hear a sizzle and see browning on the bottom. Note: This is the secret to avoiding mush.
  8. Stir fry for another 3-5 mins until the visible moisture has evaporated and the rice looks dry.
  9. Push vegetables to the edges of the pan to create a hole in the center.
  10. Pour in the beaten eggs and scramble until just set, then fold them into the rice.
  11. Stir in the cooked chicken, coconut aminos, sesame oil, and black pepper.
  12. Toss everything for 60 seconds until the mixture is glossy.