Description
A cozy and quick chicken fried rice dish using riced cauliflower, perfect for busy weeknights.
Ingredients
Scale
- Pam Olive Oil Cooking Spray
- 8 oz Pkg of Frozen Veggies
- 1 tbsp Minced Garlic
- 12 oz Pkg of Frozen Riced Cauliflower
- 4 tbsp Teriyaki Sauce
- 2 cups Skinless Chicken Breast, diced
- 4 Eggs
- Salt and Pepper (to taste)
Instructions
- Marinate chicken with 2 tbsp teriyaki sauce for at least 15 minutes.
- Spray frying pan or wok with olive oil cooking spray over medium heat.
- Add frozen mixed veggies and garlic to the pan, stirring until softened.
- Add riced cauliflower and stir well, lightly spraying with cooking spray.
- Add 2 tbsp of teriyaki sauce and stir, cooking for about 10 minutes.
- Add marinated chicken and cook for another 5-10 minutes until warmed through.
- Form a hole in the center of the pan, add beaten eggs, and let set slightly before stirring into the rice.
- Cook until eggs are fully set and incorporated, then adjust seasoning.
- Serve warm, allowing everyone to help themselves.
Notes
For a vegetarian version, replace chicken with cubed tofu or tempeh. Adjust teriyaki sauce for desired sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 220mg