Chicken Cauliflower Fried Rice

Balanced, satisfying, and weeknight easy. This is one of those meals that hits every box. Protein to keep you steady. Fiber from the veggies. Healthy fats for staying power. And all the cozy takeout vibes without the crash an hour later.

WHAT TO GRAB:

  • 1 pound organic chicken breast, cut into small cubes

  • 1 tablespoon avocado oil

  • 4 cups frozen riced cauliflower

  • ½ cup frozen peas

  • ½ cup frozen corn

  • 1 cup frozen broccoli florets, chopped small

  • 2 teaspoons fresh ginger, grated or 1 frozen cube or ½ teaspoon powdered

  • 2 teaspoons fresh garlic, minced or 1 frozen cube or ½ teaspoon powdered

  • 3 tablespoons coconut aminos

  • 1 teaspoon sesame oil

  • 2 eggs

  • 1 to 2 teaspoons sesame seeds

  • Salt and pepper to taste

WHAT TO DO:

  1. Heat avocado oil in a large skillet over medium heat. Add cubed chicken, season with salt and pepper, and cook for about 5 to 7 minutes until golden and cooked through. Remove from the pan and set aside.

  2. In the same pan, add a touch more oil if needed. Add ginger and garlic and sauté for 30 to 60 seconds until fragrant.

  3. Add frozen riced cauliflower, peas, corn, and broccoli directly to the pan. Cook for 5 to 7 minutes, stirring occasionally, until heated through and excess moisture has evaporated.

  4. Push the veggie mixture to one side of the pan. Crack the eggs into the empty side and scramble until just set, then fold into the vegetables.

  5. Add the cooked chicken back into the pan. Stir in coconut aminos and sesame oil. Let everything cook together for another 2 to 3 minutes so the flavors combine. Taste and adjust salt and pepper as needed.

  6. Top with sesame seeds and ENJOY :)

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