Ingredients
The following ingredients have 4 Servings
- 1 tbsp avocado oil (Click here for my favorite brand on Amazon)
- 6 Boneless skinless chicken thighs (cut into 1 inch pieces)
- kosher salt to taste
- 2 Carrots, diced (or 1/2 cup shredded)
- 1/2 Red bell pepper (diced)
- 1 12 ounce bag of riced cauliflower or a head of cauliflower riced in the food processor
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp minced ginger or ginger paste
- 1/4 cup Soy sauce or coconut aminos
- 1 tsp Fish sauce
- 1 tsp sesame oil
- 3 eggs (beaten)
- 2 scallions (sliced)
Instruction
- Pre-heat oven to 375 degrees. Add avocado oil to a skillet on medium high heat. Add the chicken thighs, season with salt, and sauté chicken until browned (in 2 batches if necessary).
- Remove the chicken from the pan and add to a large bowl with the cauliflower rice.
- Add the remaining ingredients, except scallions, to the bowl with the rice and chicken. Stir to combine.
- Add the mixture to an 8x8 casserole dish and bake for 30-40 minutes, or until the eggs are set.
- Remove from the oven and garnish with sliced scallions
