12 oz pkg of Green Giant Riced Cauliflower (or make your own in a food processor)
8 oz pkg of frozen veggies
4 tbsp teriyaki sauce (I use Annie Chun)
2 cups of chicken (I use the white meat of rotisserie chicken, skin removed)
1 tbsp minced garlic
Pam Olive Oil cooking spray
Salt and pepper
Here’s how you’ll make it…
Marinade skinless chicken in two tbsps of teriyaki sauce.
Spray a frying pan or wok with cooking spray over medium heat.
Add frozen mixed veggies and garlic to the pan. Toss to coat with the cooking spray.
Cook the veggies until thawed, stirring occasionally.
Add riced cauliflower and spray the rice lightly with more cooking spray.
Next, add 2 tbsp of teriyaki sauce and stir, cooking for about 10 minutes or until the rice is warmed through.
Move the rice mixture around, forming a hole in the center of the pan.
Beat 4 eggs together and pour into the center of the pan.