Prep Time: 10 minutes
Cook Time: 15 minutes
2 eggs, lightly beaten
1 small onion, diced
2 garlic cloves, minced
1 teaspoon ginger, minced
2 teaspoons coconut oil or canola oil
1/2 cup chopped asparagus
1 cup peas and carrots, frozen (OR other veggies of your choice if you are trying to lower the carb count further)
16 oz. bag of riced cauliflower, or one medium sized head of cauliflower riced using food processor or cheese grater
2 tablespoons less sodium soy sauce or Tamari
1 and 1/2 tablespoons sesame oil
2 chicken breasts, cooked
3 green onions, sliced
Step 1: Heat a wok or large skillet over medium-high heat. Add 1/4 teaspoon of sesame oil. Add the eggs and quickly cook. Transfer the eggs to a cutting board, chop and set aside.
Step 2: Add coconut oil or canola oil to the skillet. Saute onion, garlic, ginger, & asparagus for a couple minutes, stirring constantly.
Step 3: Add the peas and carrots, and cauliflower to skillet and stir-fry until the veggies are tender.
Step 4: Stir the soy sauce and sesame oil into the mixture and also add chopped chicken.
Step 5: Add the egg back into the mixture, and stir well. Taste and add more soy sauce or sesame oil, if desired.
Step 6: Serve with chopped green onion.