Riced cauliflower stir-fry with chicken and vegetables Recipe

Name: Riced cauliflower stir-fry with chicken and vegetables
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 tsp (10 ml) vegetable oil; 1 tsp (5 ml) sesame oil; 1 clove garlic, chopped; ½ tbsp (7 ml) freshly chopped ginger; 1 ½ cup (375 ml) cooked deboned chicken chopped; 1 bag (340 g) Arctic Gardens Riced Cauliflower with vegetables; 2 tbsp (30 ml) soy sauce; 1 egg; 1 green onion, chopped; 2 tbsp (30 ml) freshly chopped cilantro

Ingredients

2 tsp (10 ml) vegetable oil
1 tsp (5 ml) sesame oil
1 clove garlic, chopped
½ tbsp (7 ml) freshly chopped ginger
1 ½ cup (375 ml) cooked deboned chicken chopped
1 bag (340 g) Arctic Gardens Riced Cauliflower with vegetables
2 tbsp (30 ml) soy sauce
1 egg
1 green onion, chopped
2 tbsp (30 ml) freshly chopped cilantro

	PREP TIME 10m	COOK TIME 10m	TOTAL TIME 20m
YIELD 2 servings

Instructions

In a wok, heat the oils over medium-high heat.
Brown chicken with garlic and ginger for 2 minutes.
Add the vegetable rice cauliflower and sauté 5 minutes to thaw.
Add the soy sauce and stir.
In a bowl, beat the egg with a fork.
Remove the center of the wok by pushing the food on its side and pour the egg in the center.
Cook 1 minute and stir like scrambled eggs.
Mix with the ingredients of the wok.
Add the green onion and coriander