Chicken & Cauliflower Fried Rice

(makes 2 servings)

• 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

1. In a large skillet or wok, heat sesame oil over medium heat. Add onions and cook until soft, ~2–3 minutes.
2. Add mixed veggies and sauté until heated through.
3. Push veggies to one side of the pan. Pour the beaten eggs on the other side and scramble until cooked.
4. Add in the riced cauliflower and cooked chicken. Stir everything together.
5. Pour in coconut aminos or soy sauce and stir-fry for another 3–5 minutes until cauliflower is tender but not mushy.
6. Taste and adjust seasoning. Top with optional garnishes.
7. Enjoy!