YOUR SOLIN GENERATED RECIPE
Crispy Chicken Cauliflower Fried Rice
Enjoy a vibrant twist on a classic takeout favorite with tender, crisped chicken, lightly scrambled eggs, and finely riced cauliflower mingled with sweet peas and carrots. This dish is perfectly stir-fried with aromatic garlic and green onions, finished with a dash of low-sodium soy sauce and toasted sesame oil to create a satisfying, healthy meal that delights the senses.
INGREDIENTS
4 ounces Chicken Breast
2 large Eggs
1 cup Cauliflower Rice
1/4 cup Peas and Carrots
1 clove Garlic
1 stalk Green Onion
1 tbsp Low-Sodium Soy Sauce
1 tsp Sesame Oil
1 tsp Olive Oil
Salt & Black Pepper to taste
PREPARATION
Cut the chicken breast into bite-sized pieces and season with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat, then add the chicken pieces and cook until lightly browned and just cooked through. Remove and set aside.
In the same skillet, add minced garlic and chopped green onion, sautéing until fragrant.
Add the cauliflower rice and peas and carrots to the skillet. Stir-fry for about 3-4 minutes until the vegetables begin to soften.
Push the vegetable mixture to one side of the skillet and crack the eggs into the empty space. Scramble the eggs until nearly cooked, then mix them into the vegetables.
Return the chicken to the skillet and add the low-sodium soy sauce. Stir everything together and adjust seasoning with salt and black pepper.
Drizzle the sesame oil over the dish, toss to combine, and serve hot.