Friday, August 28, 2015

No Rice, Chicken Fried Rice


  • Servings: 8
  • 6 eggs
  • 1 tablespoon milk, or as needed
  • 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
  • 1 (10 ounce) package frozen peas and carrots, thawed
  • 1 head cauliflower, shredded
  • 1 teaspoon soy sauce, or more to taste


    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins

  • beat eggs and milk together in a bowl.
  • 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.
  • 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.
  • 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.

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