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Chicken and Cauliflower Fried Rice

Prep time: 20 minutes
Cook time: 10 minutes

1 tablespoon vegetable oil
1/2 lb. boneless, skinless chicken breasts, cut into small bite-size pieces
1 tablespoon sesame oil
1/3 cup each: diced carrots, celery, red bell pepper and green cabbage
4 cups riced cauliflower
2 eggs, beaten
1 (7-oz.) package Kevin’s Natural Foods Teriyaki or Korean BBQ Sauce,
divided
2 green onions, sliced
Green onion tops, fresh cilantro leaves, toasted sesame seeds and red
pepper flakes (optional garnishes)
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken and stir-fry for 5 minutes or until lightly browned. Add sesame oil to skillet. Add carrots and celery and stir-fry for 5 minutes or until crisp-tender. Add bell peppers, cabbage and riced cauliflower and cook for 5 minutes more. Push to the side of the skillet and add beaten egg to the open side; cook until egg is firm, stirring occasionally. Stir into vegetable mixture, then stir in desired Kevin’s Sauce; cook until very hot. Stir in green onions and garnish as desired. Makes 4 servings.


 
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