Chicken Fried Rice
1 bag Birds Eye® 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
- 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.
- 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.