Ingredients

The following ingredients have 3 Servings
  • 4 cups cauliflower rice (1 small head of cauliflower) *see notes
  • 2 large eggs, beaten (plus oil for cooking)
  • 2 Tablespoons sesame oil, divided
  • 2 cloves garlic, chopped
  • 5 small green onions (white and green portions divided) 
  • 3 teaspoons grated fresh ginger 
  • 1 cup frozen peas and carrots mix, thawed
  • 3 Tablespoons tamari sauce, gluten free soy sauce, or coconut aminos 
  • 1 pinch kosher or sea salt 
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 2/3 cup diced pineapple– reserve 1 Tablespoon pineapple juice if you have any
  • 3 oz cooked chicken breast
  • yum yum sauce
  • 2 Tablespoons chopped cashews

Instruction

  • The day before you make this recipe, bake and chill the cauliflower rice. See notes for more info.
  • In a small bowl, whisk the eggs and set aside.
  • Heat a large sauté pan or wok over medium heat and add 1 teaspoon  oil. Add and scramble eggs, stirring occasionally. Remove from the pan and set aside on a plate. Wipe the pan clean.
  • Next, add 1 teaspoon each sesame oil, garlic, and ginger, and 1/4 cup white portion of green onions to the pan. Sauté for 1-2 minutes, until fragrant and softened but not browned.
  • Return pan to medium-high heat and add thawed peas/carrots and stir fry for 2 minutes. 
  • Mix in cauliflower rice, tamari sauce, salt, red pepper, pineapple (and juice),and additional 1 teaspoon sesame oil and cook, stirring often, for about 3 minutes or until the cauliflower is tender.
  •  Add the scrambled egg and mix to combine. 
  • Remove from heat and stir in remaining green onions.
  • If there is any sauce left in the skillet or wok, pour that on top of bowl before serving.
  • Top with optional crushed nuts and yum yum sauce. Serve immediately, or refrigerate in a sealed container for up to 4 days.