Ingredients
Equipment
Method
- Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook until browned and cooked through. Remove chicken from the skillet and set aside.
- Add the beaten eggs to the skillet and scramble until cooked. Remove eggs from the skillet and set aside with the chicken.
- Add the remaining 1 tablespoon of sesame oil to the skillet. Add the diced onion and cook until softened, about 2-3 minutes.
- Add the minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant.
- Add the riced cauliflower to the skillet. Stir-fry for 5-7 minutes, or until tender-crisp.
- Add the frozen peas and corn to the skillet and cook for another 2-3 minutes until heated through.
- Return the cooked chicken and scrambled eggs to the skillet. Pour in the soy sauce or tamari.
- Stir everything together until well combined and heated through. Stir in the chopped green onions.
- Serve immediately.
Nutrition
Notes
You can add other vegetables like bell peppers or broccoli florets. For a vegetarian option, omit the chicken and eggs and add tofu or edamame.