Cauliflower Shrimp and Chicken Fried "Rice" (video)

Serves: 4 Servings

INGREDIENTS
1 bag of Cauliflower Rice (or homemade)
1 lb of Shrimp
4 oz Chicken Breast
1 small Yellow Onion, finely chopped
2 cups of frozen Veggie Mix (corn, peas, green beans, carrots)
2 eggs, beaten
1 Tbsp Sesame Oil
¼ cup low sodium Soy Sauce
⅛ tsp. Ground Ginger
1 Tsp Red Pepper Flakes
1 Tbsp Granulated Garlic
1 Tsp of Ground Black Pepper
2 Tbsp Green Onions, chopped

INSTRUCTIONS

Cut chicken breast into bite-sized pieces. Season chicken breast to your liking (I use Shani’s Poultry Seasoning). Heat a small skillet on medium heat, sprinkle sesame oil in skillet. Add chicken to skillet and cook until all sides are no longer raw, set aside.

Heat a large skillet over medium-high heat and drizzle in sesame oil. Add onion, veggies and sauté until tender, about 2 minutes.

In a small bowl, whisk together soy sauce, ginger, garlic, and red pepper flakes; set aside.

Slide veggie mixture to one side of the skillet and add in the beaten eggs, scrambling until cooked through and then mix with the veggies.

Slide mix to the side again and add shrimp to skillet cook 3 minutes while stirring shrimp only; mix with veggie/egg mix.

Stir in cauliflower "rice" and pour the soy sauce mixture over top, mixing well.

Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.

Top with chicken and green onions and enjoy!

NUTRITIONAL INFORMATION
Serving Size: 1¼ cup • Calories: 131 • Fat: 6.3 g • Saturated Fat: 1.3 g • Carbs: 13.5 g • Fiber: 3 g • Protein: 6.5 g • Sugars: 0g •

And...It Is What It Is!