- 3 chicken breasts, diced
- 3 eggs
- ½ onion, diced
- ¾ cup frozen peas, thawed
- ¾ cup carrots, chopped
- 2 cups cauliflower rice
- ½ teaspoon ginger
- 4 cloves garlic, chopped
- 2 tablespoon sesame oil
- 2 tablespoon soy sauce (tamari if gluten free or coconut aminos if keto)
Add 1 tablespoon sesame oil in a skillet and place over medium high heat. Add chicken and cook until done about 8-10 minutes tossing often.
Remove chicken from pan and add three eggs. Scramble gently until cooked through. Remove from pan.
Add 1 tablespoon sesame oil to pan. Saute garlic for a minute or two. Add ginger, onions and carrots. Saute for a few minutes. Add cauliflower rice and saute for another few minutes. Add peas, soy sauce, chicken and eggs. Saute for a minute.
Remove from heat and adjust seasoning. Add more soy sauce and a drizzle of sesame oil.
For a paleo version use coconut aminos in place of soy sauce.
For a gluten free version use tamari in place of soy sauce.
WW Smart Points -4
Calories: 181kcal | Carbohydrates: 8g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 118mg | Sodium: 462mg | Potassium: 515mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2480IU | Vitamin C: 35.4mg | Calcium: 42mg | Iron: 1.4mg