Keto Chicken Cauliflower Fried Rice

2 bags Birds Eye riced cauliflower

1 boneless skinless chicken thigh, 1 boneless skinless chicken breast (or any combination of 2)

3/4 c chopped broccoli (fresh or frozen)

2 tsp minced garlic

1/3 c shredded carrots

1 egg

1 tbsp soy sauce

1 tbsp sesame oil

Start by preheating the large skillet over medium heat. Use about a tbsp of your choice oil (recommend avocado oil or EVOO). While that is heating up, preheat your oven to 350. You're going to bake your chicken until it is done (roughly 30 minutes).

Once your skillet is heated, dump in the frozen riced cauliflower with the garlic. If you are using frozen broccoli, add that in now. Continue cooking until veggies begin to get tender about 8-10 minutes, then add the carrots. Continue cooking another 5 minutes, until carrots soften. I turned up the heat and cooked until it started browning a little.

While this is cooking, I put my cooled chicken in a food processor and pulsed to get nice small pieces to mix in with the rice. Once shredded, add the chicken in with the rice. Mix together. Push rice mixture to the outside of the pan. In a small bowl, beat an egg. Put a little oil or use cooking spray in the center of the pan, then add the egg and cook til scrambled. Once cooked, mix together. Add in the sesame oil and soy sauce, salt and pepper to taste.