Chicken Fried Rice

10 min prep 10 min cook 20 min total 4 servings


1 bag Birds Eye® Veggie Made Riced Cauliflower, cooked according to package directions

2 Tbsp. vegetable or olive oil

1 lb. boneless chicken breast halves, cut into bite-sized pieces

¼ cup finely chopped onion

1 clove garlic, finely chopped

2 Tbsp. soy sauce

1 cup Birds Eye® Mixed Vegetables, cooked according to package directions


  1. Season chicken, if desired, with salt and ground black pepper. Heat 1 tablespoon oil over medium-high heat in 12-inch nonstick skillet and cook chicken, stirring occasionally, 5 minutes or until cooked through; remove from pan and set aside.
  2. In same skillet, heat remaining oil over medium-high heat and cook onion, stirring occasionally, 2 minutes or until starting to brown. Add garlic and cook 30 seconds. Stir in Riced Cauliflower, soy sauce and mixed vegetables. Cook, stirring frequently, 2 minutes or until cauliflower is lightly browned. Add back chicken and heat through.


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