Ingredients

• 1 cup cooked chicken, cubed
• 1/2 small onion finely chopped
• 1 garlic clove minced
• 2 cups frozen peas and carrots
• 2 Tablespoons toasted sesame oil
• 4 eggs large
• 16 oz bag of cauliflower rice, frozen
• 3 Tablespoons soy sauce
• 3 onion sprigs finely chopped

Procedure

1. Preheat large ceramic non-stick skillet on medium-high heat and swirl oil to coat.
2. Add onion, garlic, carrot, peas, and cook for 4-5 minutes, stirring occasionally.
3. Push vegetables to the side and add eggs. Cook until scrambled, stirring constantly.
4. Add cauliflower rice (don’t thaw frozen one), stir and cook until warmed through.
5. Push cauliflower rice to the side and add soy sauce, stir well.
6. Sprinkle with green onion and serve

---

www.ifoodreal.com