Hungry Girl Cauliflower Fried Rice w/ chicken, egg & other modifications

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 132.7
  • Total Fat: 3.1 g
  • Cholesterol: 72.6 mg
  • Sodium: 362.1 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 5.3 g
  • Protein: 12.4 g



Introduction

I'm using real egg, 2 bags kroger fiesta veggies & a bag of bell pepper & skipping onion, added left over chicken I'm using real egg, 2 bags kroger fiesta veggies & a bag of bell pepper & skipping onion, added left over chicken
Number of Servings: 12

Ingredients

    0.75 cup (4.86 large eggs) Egg, fresh, whole, raw
    1 tbsp Olive Oil
    4 tbsp Kroger 30 Min Marinade- Teriyaki
    1.50 serving Peas, Green Peas Frozen Fresh Kroger brand 2/3 cup
    14.05 oz Chicken Breast - Kroger Boneless, Skinless
    2.66 cup Kroger Brand Frozen Chopped Green Bell Peppers
    5.33 cup Fiesta Style Vegetables (Kroger)
    1 serving Garlic, Minced, Spice World (garlic,water,phosphoric acid)
    7 cup Cauliflower, raw

Directions

Working in batches, pulse cauliflower in a blender until reduced to small rice-like pieces.

Bring an extra-large skillet sprayed with nonstick spray to medium heat. Scramble egg whites until fully cooked, 3 - 4 minutes, using a spatula to break it up into bite-sized pieces. Transfer to a large bowl, and cover to keep warm.

Remove skillet from heat; clean, if needed. Re-spray, and bring to medium-high heat. Add frozen stir-fry veggies, peas, and 1/4 cup water. Cover and cook for 3 minutes, or until thawed. Add cauliflower, onion, garlic, and sesame oil. Cook and stir until veggies have mostly softened, 6 - 8 minutes.

Add scrambled egg whites and teriyaki sauce. Cook and stir until hot and well mixed, about 2 minutes.

MAKES 5 SERVINGS before modification

Serving Size: should serve 8

TAGS:  Poultry |