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Cauliflower chicken fried rice
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Chicken Fried Rice

Course Main Course
Cuisine American, Chinese
Servings 6 servings
Author Susan - The Tinkering Spinster

Equipment

  • Large nonstick skillet or wok
  • Wooden spoon
  • Baggies
  • Measuring Cups and Spoons
  • Whisk or Fork

Ingredients

  • Pam Olive Oil Cooking Spray
  • 8 oz Pkg of Frozen Veggies
  • 1 tbsp Minced Garlic
  • 12 oz Pkg of Frozen Riced Cauliflower
  • 4 tbsp Teriyaki Sauce
  • 2 cups Skinless Chicken Breast
  • 4 Eggs
  • Salt and Pepper to taste

Instructions

  • Ahead of time, marinade chicken with 2 tbsp teriyaki sauce.
  • Spray frying pan or wok with olive oil cooking spray over medium heat.
  • Add frozen mixed veggies and garlic to the pan. Toss to coat with the cooking spray.
  • Cook the veggies until thawed, stirring occasionally.
  • Add riced cauliflower and spray rice lightly with more cooking spray.
  • Add 2 tbsp of teriyaki sauce and stir, cooking for about 10 minutes or until the rice is warmed through
  • Add diced roasted chicken marinated in teriyaki sauce and cook for another 5-10 minutes over medium heat.
  • Move the rice mixture around, forming a hole in the center of the pan.
  • Beat 4 eggs together and pour into the center of the pan.
  • Let the eggs cook up a little on the bottom and then combine them into the rice mixture.
  • Cook for 5-10 minutes or until eggs are cooked through.
  • Add salt and pepper to taste.