This is a favorite for everyone I feed it to. If you are trying to get away from carbs, you will be amazed at how much you will love this. My friends stated that this was better than actual rice.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
216 Calories
Recipe Instructions
Step 1
Beat eggs and milk together in a bowl.
Step 2
Heat 1 tablespoon oil in a skillet over medium heat; cook and stir egg mixture until scrambled and cooked through, about 5 minutes. Remove skillet from heat.
Step 3
Heat 1 tablespoon oil in a wok or large, deep skillet over medium heat; cook and stir chicken until almost cooked through, 5 to 10 minutes. Add bacon; cook and stir until bacon is browned and chicken is no longer pink in the center, 5 to 10 minutes more.
Step 4
Mix peas and carrots into chicken mixture; cook and stir until warmed, about 5 minutes. Add cauliflower, scrambled eggs, and soy sauce; cook and stir until cauliflower is tender, about 10 minutes more.
Ingredients
6 eggs
1 tablespoon milk, or as needed
1 (10 ounce) package frozen peas and carrots, thawed
2 tablespoons vegetable oil, or as needed, divided
1 pound chicken breasts, cut into cubes
6 slices bacon, cut into small squares, or more to taste
