YOUR SOLIN GENERATED RECIPE
Cauliflower Chicken Fried Rice Bowl
Enjoy a lighter twist on a classic takeout favorite with this Cauliflower Chicken Fried Rice Bowl. Tender, diced chicken breast is paired with nutrient-rich cauliflower rice, crisp mixed veggies, and a lightly scrambled egg. Finished with aromatic garlic and green onions and a dash of sesame oil, this bowl delivers a satisfying combination of textures and fresh flavors perfect for any meal of the day.
INGREDIENTS
4 ounces Chicken Breast
1 cup Cauliflower Rice
1 Large Egg
1/2 cup Mixed Vegetables (Peas & Carrots)
2 cloves Garlic
2 Green Onions
1 tbsp Low-Sodium Soy Sauce
1 tsp Sesame Oil
PREPARATION
Cut the chicken breast into small bite-sized pieces, season lightly with salt and pepper if desired.
Heat a non-stick skillet over medium-high heat and drizzle half the sesame oil. Sauté the chicken until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
In the same skillet, add the garlic and mixed vegetables. Stir-fry until fragrant and vegetables are tender, about 2-3 minutes.
Push the veggies to one side and crack the egg into the pan. Scramble the egg until just cooked.
Add the cauliflower rice and cooked chicken back to the skillet. Stir in the low-sodium soy sauce and remaining sesame oil, mixing everything thoroughly. Cook for another 2-3 minutes to warm through.
Garnish with chopped green onions and serve warm.