2 cooked chicken breasts, cooked and diced (or you could use a shredded rotisserie chicken)
Hot sauce or Sriracha for serving - optional
Heat a wok or large skillet over medium-high heat. Add 1 teaspoon of the olive oil. Add the eggs and quickly scramble. Transfer the eggs to a plate and set aside. Heat the remaining olive oil. Add the garlic and ginger and cook, stirring constantly, about 1 minute. Add the mixed veggies, onions and cauliflower. Stir-fry until the vegetables are tender, about 5 minutes.
This recipe uses about 4 cups of cauliflower rice. If you have any leftover, save it for another use.
As the vegetables are cooking, whisk the soy sauce together in a small bowl with the chicken. Stir the sauce and chicken into the cauliflower mixture. Cook an additional minute or 2. Stir the cooked eggs back into the mixture. Serve with hot sauce and additional soy sauce if desired.
Serving Size: 2-3 people
Total Fat: 15
Saturated Fat: 4
Trans Fat: 0