Ingredients

The following ingredients have 4 Servings
  • 3 tbsp oil* (divided)
  • 1 lb ground chicken ((dark meat))
  • 3 tbsp soy sauce (divided)
  • 2 eggs (beaten)
  • 1/2 cup chopped carrot
  • 1/2 cup chopped yellow onion
  • 1/2 cup frozen peas (thawed)
  • 3 scallions (sliced)
  • 2 cloves minced garlic ((1 tbsp))
  • 3 to 4 cups cauliflower rice
  • 1 tbsp sesame oil

Instruction

  • Heat a nonstick skillet or wok over medium high heat, and add 1 tbsp of oil.
  • Add the ground chicken, break up the meat into small clumps with a spatula, and cook completely, until no pink remains, about 5 minutes.
  • Add 1 tbsp of soy sauce, stir to distribute, then remove the chicken to a separate bowl.
  • Add 1 tbsp of oil, then add the eggs. Let cook for about 2 minutes, then flip the egg over to finish cooking, about 1 more minute. Remove the egg to a cutting board, and chop into small pieces.
  • Add the remaining tbsp of oil, then the carrot and yellow onion.
  • Add 1 tbsp soy sauce to season it, then cook for 5 minutes, until slightly softened.
  • Add the peas, scallions, and garlic, and cook for 2 minutes, until the scallion softens slightly.
  • Add the cauliflower rice, and the remaining 1 tbsp soy sauce.
  • Cook for 3-4 minutes, until the cauliflower is slightly softened, then add the chicken back to the pan, as well as the sesame oil.
  • Stir everything around for 30 seconds, then add the chopped egg back to the pan. Serve and enjoy!