INGREDIENTS:
Coconut Oil cooking spray
1 1/2 cups eggs
Mineral salt and black pepper
2 T toasted sesame oil
1 c frozen peas
2 carrots, finely chopped
12-16 oz bag frozen riced cauliflower
6-8 green onions, finely diced
3-4 cloves garlic
1 1/2 lbs chicken breast cut into 1/4-inch pieces
3 1/2-4 cups cooked brown rice
1/4 to 1/3 cup soy sauce
Red Pepper flakes to taste
INSTRUCTIONS:
1. Heat a large skillet over medium-high heat and spray with coconut oil. Pour the egg into the pan and season with a sprinkle of salt and pepper. Let eggs sit for a couple minutes until they set. Once set, turn the whites over, then chop into pieces. Remove from the skillet and set aside.
2. Increase the heat under the skillet to high and add 1 T of the sesame oil. Add peas, carrots, cauliflower rice, green onions and garlic. Season with a sprinkle of salt and pepper and toss in the hot oil for 3-4 minutes.
3. Push all the veggies to one side of the pan, add the remaining 1 T sesame oil to the other side of the pad, and add the chicken pieces. Sprinkle lightly with salt and pepper and cook without stirring for 2 minutes, then flip and allow to cook the other side for another 1-2 minutes.
4. Return the eggs to the skillet and add brown rice and soy sauce. Reduced the heat to medium and toss all the ingredients for another couple minutes. Taste and add red pepper flakes.
