Chicken and Cauliflower Fried Rice

Prep time: 20 minutes  

Cook time: 10 minutes  

1 tablespoon vegetable oil

1/2  lb. boneless, skinless chicken breasts, cut into small bite-size pieces

1 tablespoon sesame oil

1/3 cup each:  diced carrots, celery, red bell pepper and green cabbage

4 cups riced cauliflower

2 eggs, beaten

1 (7-oz.) package Kevin’s Natural Foods Teriyaki or Korean BBQ Sauce, divided

2 green onions, sliced

Green onion tops, fresh cilantro leaves, toasted sesame seeds and red pepper flakes (optional garnishes)

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.  Add chicken and stir-fry for 5 minutes or until  lightly browned. Add sesame  oil to skillet. Add carrots and celery and stir-fry for 5 minutes or until crisp-tender. Add bell peppers, cabbage and riced cauliflower and cook  for 5 minutes more. Push to the side of the skillet and add beaten egg to the open side; cook until egg is firm, stirring occasionally. Stir into vegetable mixture, then stir in desired Kevin’s Sauce; cook until very hot.  Stir in green onions and garnish as desired.  Makes 4 servings.