(1-2 bags) Frozen asian vegetable medley
avocado or olive oil
Coconut Aminos
White Pepper
Ginger Powder
Sea Salt
Black Pepper
Red Pepper Flakes
Garlic Powder
Onion Powder
Riced Cauliflower
6 eggs (organic pasture raised)
*optional orange
(2) Chicken Breasts
Preparation
-In a large skillet, place riced cauliflower (frozen or fresh) and frozen bag vegetable medley such as carrots, snap peas, broccoli, and water chestnuts (doesn’t have to be that exact blend) with olive oil and coconut or coco aminos (this will replace soy sauce and tastes amazing.)
-Add in riced cauliflower
-add-in white pepper, ginger powder, garlic, and other seasonings, can add in cayenne if you like some spice and squirt orange over.
-Add in Chicken breast cut into cubes with some olive oil and the same ingredients for the sauce on the veggies. You can choose to marinate the chicken in bags overnight with the sauce mixture but not required.
-When Chicken is cooked through, add in 6 cracked eggs and stir in quickly to create asian stir fried rice effect (can leave eggs out)
-Enjoy
