Serves 4
Total time: 40 minutes
Ingredients:
2 1⁄2 tablespoons oil, divided
2 large eggs, beaten
3 green onions, thinly sliced, whites and greens separated
1 tablespoon grated fresh ginger (or 1 1⁄2 teaspoons ground ginger)
1 tablespoon minced garlic
1 pound boneless, skinless chicken thighs, trimmed and cut into 1⁄2 inch pieces
1⁄2 cup diced red bell pepper
1 cup snow peas, trimmed and halved
1 12 oz. bag frozen riced cauliflower
3 tablespoons reduced-sodium soy sauce
1 teaspoon sesame oil (optional)
Directions:
1. Heat 1⁄2 tablespoon oil in large skillet over high heat. Add eggs and cook without stirring for 30 seconds, flip and cook other side until cooked through (~15 seconds). Transfer to cutting board and cut into 1⁄2 inch pieces.
2. Add 1 tablespoon oil to pan with white part of onions, ginger, and garlic, and cook until fragrant. Add chicken and cook, stirring, until no longer pink.
3. Add vegetables cook, stirring occasionally, until tender (~4 minutes). Transfer to large plate.
4. Add 1 tablespoon oil to pan, add cauliflower rice and cook until soft.
5. Combine chicken mixture and eggs with cauliflower rice in pan and add soy sauce and sesame oil. Garnish with green onion.
Nutrition information per serving:
Calories: 304; Protein: 30 g; Carbohydrate: 30 g; Fat: 15 g; Fiber: 4 g; Sodium: 591 mg
Adapted from eatingwell.com
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