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Ingredients
- 2 oz raw (yield after cooking, bone removed) Chicken Breast
- 1/2 serving (serving = 1/4 cup) Egg Beaters Egg Beaters - Original
- 1/2 cup chopped Broccoli
- 1/2 cup chopped Carrots
- 1 head small (4" dia) Cauliflower
- 0.333 serving (serving = 6 shrimp) Kirkland Signature Frozen Shrimp
- 1/2 serving (serving = 3 tbsp) Crystal Farms All Whites 100% Liquid Egg Whites
- 1 serving (serving = 1 tbsp) San-J Organic Tamari Reduced Sodium Soy Sauce
- 1/2 cup Bean Sprouts
- 1/2 cup chopped Yellow Onions
Ingredients
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Instructions
- Put cauliflower into food processor, blender, or grate until cauliflower turns into "rice-like" pieces.
- I used the Ninja blender (I love my Ninja...I use it for everything).
- Put "rice like" cauliflower on skillet over medium heat and add 1 TBS Tamari Sauce.
- Stir in onions, carrots, and green onions, broccoli, and bean sprouts.
- Cover pan and cook for approximately 10 or so minutes.
- In 2 other separate pans, cook your chicken and shrimp (you could also do this before hand too)
- Last, but not least, cook your 1/8 cup of egg whites and 1/8 cup of eggbeaters (or 1 egg).
- Make sure to chop up the eggs into pieces with a flipper.
- Once chicken, shrimp, and eggs are thoroughly cooked, add all ingredients and mix together.
- Serve in bowl with some chopsticks and ta-da!
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