Ingredients
Scale
- 1 Tbs olive oil
- 3 carrots, diced
- 1 small onion, diced
- 1 lb. chicken breast, diced into 1" cubes
- 5 TBS soy sauce/liquid amino, divided
- 1 tsp cornstarch
- 3 cups cauliflower, riced
- 1 cup green peas, frozen
- 1 tsp ginger, minced
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 2 eggs, scrambled and cooled
Instructions
- FOR THE FRIED RICE: Heat olive oil over medium high heat in a wok or large skillet. When oil is hot, add carrots and onions. Cook until onions are translucent and carrots begin to soften, about 5 minutes. Add cauliflower and cooke 2-3 minutes. Add peas, ginger, rice vinegar, sesame oil, and 2 TBS of soy sauce. Stir frequently. Allow mixture to cook until cauliflower is tender.
- FOR THE CHICKEN: Combine raw diced chicken, cornstarch, and 3 TBS of soy sauce in a small mixing bowl. Stir to combine. Allow to marinade at least 5 minutes. In a medium skillet, over medium high heat, add the diced chicken (discard remaining marinating juices). Stir frequently. Allow chicken to cook until no longer pink, about 5-7 minutes. Set Aside.
- PUTTING IT ALL TOGETHER:
- Into the wok or large skillet add the cooked diced chicken and scrambled eggs. Mix to combine. Serve immediately.