This is my favorite low-carb dish when I am craving fried rice take-out! Plus, it is veggie packed, grain free, and meal prep friendly. I am loving this healthy twist on rice!

Ingredients:

• 4 cups of frozen cauliflower
• ¾ pound boneless chicken breasts, cut into small pieces
• 2 eggs, lightly beaten
• 1/3 cup bone broth
• ½ small onion, diced fine
• ½ small peppers, diced fine
• ½ cup carrots
• ½ cup broccoli
• 2 garlic cloves, minced
• 5 green onions, diced
• 3 tbsp avocado oil
• 3 tbsp coconut aminos (soy sauce)

Directions:

In a small pan add 1 tsp avocado oil over medium heat and make scramble eggs; transfer the eggs to a plate and set aside.

Heat a large saute pan or wok over medium high heat. Add 1 tbs avocado oil. Add chicken; cook for 4-5 minute. Flip and toss chicken. Spread out again; cook and stir for 2 minutes more. Transfer chicken to a plate.

In same wok, add the remaing of avocado oil and sauté onions, peppers, broccoli, carrots, and garlic until soft. Raise the heat to medium-high. Add the cauliflower “rice” to wok along with bone broth and soy sauce. Mix, cover and cook approximately 5 to 8 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add the scramble eggs and chicken then remove from heat and mix in green onios.

Enjoy!

Notes: If you can’t find cauliflower rice at the store, you can make it at home. Remove the core from a 2-pound cauliflower and cut it into large florets. Pulse florets in a food processor in batches until finely chopped, 8 to 10 long pulses per batch.

#coachkimdugan