- Pam Olive Oil Cooking Spray
- 8 oz Pkg of Frozen Veggies
- 1 tbsp Minced Garlic
- 12 oz Pkg of Frozen Riced Cauliflower I used Green Giant
- 4 tbsp Teriyaki Sauce I used Annie Chun
- 2 cups Skinless Chicken
- 4 Eggs
- Salt and Pepper to taste
Ahead of time, marinade chicken with 2 tbsp teriyaki sauce.
Spray frying pan or wok with olive oil cooking spray over medium heat.
Add frozen mixed veggies and garlic to the pan. Toss to coat with the cooking spray.
Cook the veggies until thawed, stirring occasionally.
Add riced cauliflower and spray rice lightly with more cooking spray.
Add 2 tbsp of teriyaki sauce and stir, cooking for about 10 minutes or until the rice is warmed through
Add diced roasted chicken marinated in teriyaki sauce and cook for another 5-10 minutes over medium heat.
Move the rice mixture around, forming a hole in the center of the pan.
Beat 4 eggs together and pour into the center of the pan.
Let the eggs cook up a little on the bottom and then combine them into the rice mixture.
Cook for 5-10 minutes or until eggs are cooked through.
Add salt and pepper to taste.
WEIGHT WATCHERS :
ZERO POINTS IN THE BLUE AND PURPLE CATEGORY BUT NOT THE NEW GREEN CATEGORY.
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