Chicken Cauliflower Un-Fried Rice

Ingredients:

- 1 pound of skinless, boneless chicken breast
- 3 cups of grated raw cauliflower (I suggest using a food processor - I used my NutriBullet)
- 1 cup frozen organic peas
- 1/2 cup carrots, shredded
- 3-4 garlic cloves, minced
- 1/2 cup red onion, diced
- 3/4 TBSP olive oil
- 4 egg whites scrambled
- 2 1/2 TBSP reduced sodium soy sauce
- Red pepper flakes (optional)
- Chili Paste to taste (Optional)

Directions:

1. Place raw chicken in a large pan on medium heat.

1. In a separate large pan or preferably a wok, sauté garlic and onions in olive oil on a medium/high heat for approximately 2-3 minutes

2. Then add in peas, and carrots and cook for an additional 3-4 minutes

3. Next add in egg whites. Make space in the center of the wok or pan and pour the egg whites in so that they make contact with the bottom of the pan. Allow them to cook for 4-5 minutes before fully mixing in the rest of the ingredients.

4. Take raw cauliflower and blend it in a food processor until grated. Then add the cauliflower and add the soy sauce 1 tbsp at a time into the pan. Taste between each one, you may not need all of it depending on the flavor you want. I only ended up using 2 tbsp.

5. Stir and cook for 5 more minutes.

6. Once your chicken breasts are fully cooked, take them out of the pan and cut them into small pieces. Then add this into your wok or pan.

7. Cook all the ingredients together for another 5 minutes and enjoy!

There are a ton of different ways you can make this recipe, feel free to add in any other veggies or different protein you would like!

This is definitely a great dish to heat and eat all week long. Make approximately 4 servings.

Derived from: Family Fresh Meals