You will never need to order this out again! This dish is EASY and so delicious. The biggest problem is trying not to eat the entire pan.
2 eggs (whisked)
1 small yellow onion, minced
1 garlic clove, minced
2 tsp minced ginger or 1 tsp ground ginger
3 cups fresh riced cauliflower (buy in bag) 12 oz bag is perfect!
(Or buy 1 small head of cauliflower and put in food processor)
5 TBSP Coconut amino or light soy sauce
¼ tsp red pepper flakes
1 pound chicken breast chopped into very small thin strips
16 oz frozen pea and carrots mix
2 tbsp. unseasoned rice vinegar
2 tbsp. Sesame oil & 1 tbsp. olive oil
Sesame seeds for garnish
* 1/2 cup of Edamame optional - can also replace the peas of you don’t like them
* Salt and pepper
Heat up sesame oil in pan on medium/ high heat. Add the bite sized chicken. Sprinkle the chicken with italian seasoning, salt and pepper.
Cook the chicken until no longer pink. Turn down the heat to medium. Add in ginger garlic and onions. Cook for a minute while stirring. Add the frozen veggies. mix well. add the olive oil and the bag of cauliflower rice! ( and edamame if you choose)
Mix well and let cook for a few minutes. Add the coconut aminos (or light soy and the vinegar. Mix until the cauliflower starts to brown and get tender.
Dig out a space in the center of the pan (moving all the rice and veggies to sides of pan. place the eggs in the space and let them scramble. Chop them up as they cook and mix in with the rest of the ingredients.
Let simmer for 15 minutes!
Garnish with green onion and sesame seeds!