Ingredients 

2 tsp extra virgin olive oil 

1 lb. boneless, skinless chicken breast, cut into 1-inch pieces 

1 tsp minced fresh ginger 

1 clove of garlic, minced

12 oz package of frozen riced cauliflower 

1 cup frozen peas and carrots 

2 eggs, lightly beaten 

2 TBSP soy sauce 

sliced green onions 

Instructions 

1. In a nonstick skillet heat 2 tsp oil over medium high.  Cook chicken until no longer pink. Add ginger and garlic; cook and stir 2-3 minutes more.  Remove mixture from skillet.  
2. Add to skillet cauliflower rice along with peas and carrots.  Cook 4-5 minutes until just tender, stirring occasionally.  make a well in center of veggies and add eggs.  Cook 1 minute, then stir to scramble and cook through.  Stir into vegetables.  
3. Stir in chicken mixture and soy sauce. 
4. Top with sliced green onions. 
5. Enjoy!