1 tbsp of oil
500 grams of boneless, skinless chicken breast, pounded to even thickness
4 large eggs, beaten
2 red peppers, finely chopped
2 small carrots, finely chopped
1 small onion, finely chopped
2 cloves garlic, finely chopped
4 scallions, finely chopped
1 c. frozen peas, thawed
4 c. cauliflower “rice”
2 tbsp. low-sodium soy sauce
2 tsp. rice vinegar
- Heat a large, deep skillet over medium-high heat. Add 1 tablespoon oil, then chicken and cook until golden brown, 3 to 4 minutes per side; transfer to a cutting board and let rest for 6 minutes before slicing.
- Add 2 teaspoons oil to skillet, then eggs, and scramble until just set, 1 to 2 minutes; transfer to a bowl.
- Add red pepper, carrot, and onion and cook, stirring often until just tender, 4 to 5 minutes. Stir in garlic and cook, 1 minute. Toss with scallions and peas.
- Add cauliflower, soy sauce, and rice vinegar and toss to combine. Then let the cauliflower sit, without stirring, until beginning to brown 2 to 3 minutes. Toss with sliced chicken and eggs.