Chicken Cauliflower Fried Rice | Hungry Girl

By froggyess

Ingredients

• 1 lb. raw boneless skinless chicken breast, pounded to an even thickness
• 2 tsp. salt-free seasoning mix (like Mrs. Dash Original)
• 5 cups roughly chopped cauliflower (about 1 medium head)
• 1/3 cup egg whites or fat-free liquid egg substitute
• 2 cups frozen peas and carrots
• 1 cup chopped onion
• 1 tbsp. sesame oil
• 1 tsp. chopped garlic
• 1/4 cup thick teriyaki marinade or sauce

Details

Servings 4
Adapted from hungry-girl.com

Preparation

Step 1

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

Meanwhile, working in batches, pulse cauliflower in a food processor or blender until reduced to small rice-like pieces.

Chop cooked chicken into bite-sized pieces. Place in a large bowl, and cover to keep warm.

Bring an extra-large skillet sprayed with nonstick spray to medium heat. Scramble egg whites/substitute until fully cooked, about 3 minutes, using a spatula to break it up into bite-sized pieces. Transfer to the large bowl of chicken, and re-cover to keep warm.

Remove skillet from heat; clean, if needed. Re-spray, and bring to medium-high heat. Add frozen peas and carrots and 2 tbsp. water. Cover and cook for 3 minutes, or until thawed.

Add cauliflower, onion, sesame oil, and garlic to the skillet. Cook and stir until veggies have mostly softened, 6 - 8 minutes.

Add scrambled egg whites/substitute, chicken, and teriyaki marinade/sauce. Cook and stir until hot and well mixed, about 2 minutes.

MAKES 4 SERVINGS