- 2 cups riced cauliflower (bagged, fresh or frozen)
- 1 cup cooked chicken breast, shredded or diced
- 1/2 cup diced onion (or green onion for milder flavor)
- 1 cup mixed veggies (like frozen peas & carrots or diced fresh)
- 2 eggs, beaten
- 1 tablespoon coconut aminos or low-sodium soy sauce
- 1 teaspoon sesame oil or avocado oil (for sautéing)
- Optional (but great additions): fresh garlic or garlic powder, grated ginger, red pepper flakes or sriracha for heat, chopped cilantro or green onion for garnish
- In a large skillet or wok, heat sesame oil over medium heat. Add onions and cook until soft, ~2–3 minutes.
- Add mixed veggies and sauté until heated through.
- Push veggies to one side of the pan. Pour the beaten eggs on the other side and scramble until cooked.
- Add in the riced cauliflower and cooked chicken. Stir everything together.
- Pour in coconut aminos or soy sauce and stir-fry for another 3–5 minutes until cauliflower is tender but not mushy.
- Taste and adjust seasoning. Top with optional garnishes.
- Enjoy!