Chicken Chunks and Cauliflower "Fried Rice" with Sweet Corn, Peas, Onions and Broccoli
In The Frozen Aisle
Chicken Chunks and Cauliflower "Fried Rice" with Sweet Corn, Peas, Onions and Broccoli
In The Frozen Aisle
In The Frozen Aisle
Made With:
PERDUE® SIMPLY SMART® ORGANICS Whole Grain Chicken Breast Nuggets (29 oz.)
PREP TIME: 15min COOK TIME: 15min
Serves 4
- 440
Calories - 25g
Protein - 1490mg
Sodium - 4.5g
Sat. Fat - 9g
Sugar 
Ingredients
1/2 tsp. powdered ginger
3 tbsp. vegetable oil, divided
2 large eggs, beaten well
1 cup diced onion
2 tbsp. grated ginger
2 cloves garlic, minced
1 12 oz. container store bought cauliflower rice, about 3 ½ cups
1 cup diced carrots
1 cup diced red bell pepper
1 cup small broccoli florets
1/2 cup frozen petite peas, thawed and drained
1/2 cup frozen petite corn, thawed and drained
4 tbsp. gluten free Tamari soy sauce, plus extra for serving
2 tbsp. sesame oil
Step 1
Preheat your toaster oven to 425°F. Spray a foil lined toaster oven tray with cooking spray. Place chicken nuggets on the toaster oven tray, spray with cooking spray and season with powdered ginger. Heat for 8 to 10 minutes. If frozen, add 2 minutes to heating time. For crispier product, turn halfway through heating time.
Step 2
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the beaten eggs and quickly scramble. Transfer the eggs to a plate and set aside.
Step 3
In the same skillet, heat the remaining 2 tablespoons vegetable oil over medium-high heat. Add the onion and ginger and stir-fry for about 1 minute. Add the garlic, cauliflower rice, carrots, bell pepper, and broccoli florets. Stir-fry until the vegetables are tender, about 3 to 4 minutes. Stir in the peas, corn, soy sauce and sesame oil. Stir fry for about 2 minutes until heated through.
Step 4
Portion the Cauliflower Rice Stir Fry onto 4 plates. Top with 3 chicken nuggets. Serve warm with extra soy sauce on the side.
Chicken Chunks and Cauliflower "Fried Rice" with Sweet Corn, Peas, Onions and Broccoli
17 MIN
