YOUR SOLIN GENERATED RECIPE
Chicken and Vegetable Cauliflower Fried Rice
Savor a light yet satisfying bowl of cauliflower fried rice, elevated with tender pieces of chicken breast, scrambled eggs, and a medley of fresh mixed vegetables. This dish offers a delightful balance of savory flavors with a hint of umami from low-sodium soy sauce, all perfectly tossed in a touch of olive oil for a clean and vibrant meal.
INGREDIENTS
4 ounces Chicken Breast
2 Large Eggs
1 cup Cauliflower Rice
0.5 cup Mixed Vegetables (Peas & Carrots)
0.75 tablespoon Olive Oil
1 tablespoon Low-Sodium Soy Sauce
PREPARATION
Dice the chicken breast into small bite-sized pieces. Season lightly with salt and pepper if desired.
Heat 0.75 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the chicken pieces and stir-fry until fully cooked and lightly browned, about 5-6 minutes. Transfer the chicken to a plate.
In the same skillet, pour in the beaten eggs and scramble until just set. Mix the eggs with the chicken.
Add the cauliflower rice and mixed vegetables to the skillet. Stir-fry for about 3-4 minutes until the cauliflower is tender and the vegetables are heated through.
Return the cooked chicken and eggs to the skillet. Drizzle with 1 tablespoon of low-sodium soy sauce and toss the mixture to combine all flavors evenly.
Serve hot and enjoy your light, protein-packed, and flavorful cauliflower fried rice.