2-3 Chicken Breasts (Roughly 12 ounces)
2 Tablespoon olive oil
1 Small onion, chopped
4 Cloves garlic, minced
1/2 Cup shredded carrots
1/2 Cup diced mushrooms
1/4 Cup peas
2 Cups grated cauliflower (an entire head works well)
4 Tablespoon soy sauce
4 Tablespoons scallions, chopped
Salt and pepper to taste
To grate the cauliflower, place about 5 - 6 florets into a Vitamix (or Blendtec, or a food processor works well too, you can even chop into small pieces if you don't have these appliances) and pulse on low The cauliflower will have a rice-like consistency. Set aside.
Simultaneously, season chicken breast to taste. Grill chicken breasts or cook in a skillet until cooked through. (I like Asian seasonings for this one)
Add the olive oil to a large wok or pan and saute the onion and garlic on medium heat until soft and translucent.
Add the carrots, mushrooms and peas and continue cooking on medium heat for another couple of minutes. Then add the cauliflower and raise the heat to high. Saute for a couple of minutes until the cauliflower is heated through. Add the soy sauce (and siracha if you like spice!).
Make a hole in the center of cooking veggies and crack in the eggs. Whisk until the eggs scrambles and distribute it throughout the mixture. Season with salt and pepper, top with the scallions and diced chicken. Serve hot.
Eliminate the chicken to enjoy as a side!
Add siracha for some extra spice.