Ingredients

The following ingredients have 4 Servings
  • 2 garlic cloves (minced)
  • 1/2 tbsp canola (vegetable or olive oil)
  • 1 lb boneless chicken breast (thinly sliced)
  • 1/2 a small brown onion (finely diced)
  • 1 large red bell pepper (seeds removed and diced into small squares)
  • 3 cups cauliflower rice
  • 2 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 1 tsp granulated white sugar
  • 1 chili pepper (seeds removed and thinly sliced)
  • 1/2- 1 tsp low sodium soy sauce (optional)
  • 2 large eggs (beaten)
  • 2 tbsp finely chopped cilantro

Instruction

  • Bring a large skillet to medium high heat. Add garlic and oil. Stir garlic in the oil until garlic starts to brown and the aroma of the garlic comes out. Add in chicken and onions. Cook until chicken is 2/3 done and onions are transculent. Add a little bit of water if your pan gets too dry.
  • Add bell peppers and cauliflower rice into the pan. Cook until chicken is cooked and vegetables are tender.
  • Add fish sauce, oyster sauce, sugar, chili pepper and stir until evenly combined. Taste and adjust sauce as needed. If you think the rice needs more sodium, add soy sauce.
  • Move all the ingredients to one side of the pan. Pour beaten eggs to the empty side. Stir eggs as they cook to keep them scrambled. Once eggs are just cooked, mix them with the rest of the ingredients.
  • Remove rice from heat. Garnish with cilantro. When rice has cooled, divide rice into meal prep containers