Chicken Chunks and Cauliflower "Fried Rice" with Sweet Corn, Peas, Onions and Broccoli
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In The Frozen Aisle
Chicken Chunks and Cauliflower "Fried Rice" with Sweet Corn, Peas, Onions and Broccoli
In The Frozen Aisle
PREP TIME: 15min COOK TIME: 15min
Serves 4
- 440
Calories - 25g
Protein - 1490mg
Sodium - 4.5g
Sat. Fat - 9g
Sugar 
Ingredients
1/2 tsp. powdered ginger
3 tbsp. vegetable oil, divided
2 large eggs, beaten well
1 cup diced onion
2 tbsp. grated ginger
2 cloves garlic, minced
1 12 oz. container store bought cauliflower rice, about 3 ½ cups
1 cup diced carrots
1 cup diced red bell pepper
1 cup small broccoli florets
1/2 cup frozen petite peas, thawed and drained
1/2 cup frozen petite corn, thawed and drained
4 tbsp. gluten free Tamari soy sauce, plus extra for serving
2 tbsp. sesame oil
Step 1
Preheat your toaster oven to 425°F. Spray a foil lined toaster oven tray with cooking spray. Place chicken nuggets on the toaster oven tray, spray with cooking spray and season with powdered ginger. Heat for 8 to 10 minutes. If frozen, add 2 minutes to heating time. For crispier product, turn halfway through heating time.
Step 2
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the beaten eggs and quickly scramble. Transfer the eggs to a plate and set aside.
Step 3
In the same skillet, heat the remaining 2 tablespoons vegetable oil over medium-high heat. Add the onion and ginger and stir-fry for about 1 minute. Add the garlic, cauliflower rice, carrots, bell pepper, and broccoli florets. Stir-fry until the vegetables are tender, about 3 to 4 minutes. Stir in the peas, corn, soy sauce and sesame oil. Stir fry for about 2 minutes until heated through.
Step 4
Portion the Cauliflower Rice Stir Fry onto 4 plates. Top with 3 chicken nuggets. Serve warm with extra soy sauce on the side.
Chicken Chunks and Cauliflower "Fried Rice" with Sweet Corn, Peas, Onions and Broccoli
30 MIN
