Sriracha Chicken Fried Rice

Preparation: 23 min

Chop the broccoli, if necessary. Stir the broccoli into the chicken and continue cooking the ingredients. Once the chicken has completely cooked through and the broccoli is tender, toss in the Sriracha sauce. Make sure all the ingredients are coated.

Return the pan to the heat and pour in the olive oil. Roughly chop the chicken into 1-inch cubes, and toss them into the oil. Cook with the salt and pepper until the outside of the chicken is browned.

In a skillet, combine the cauliflower rice, first amount of pepper, garlic powder, and soy sauce. Cook on medium-high heat until the cauliflower rice is well browned and slightly crispy for the “fried” effect.

Turn off the heat, and transfer the chicken and broccoli to the top of your fried rice. Garnish with chopped green onion for serving.

With the pan still on the heat, crack the egg into the cauliflower rice. Stir the egg until it is cooked through and roughly scrambled in the rice. Transfer the fried rice to your serving dish.

lowcarb lunch