1lb/ 500g Chicken meattwo chicken breasts(diced or sliced)
½lb/ 200g Carrotsnot on keto
½lb/ 200g Peasnot on keto
1lb/ 500g Cauliflowerhalf of a small head
⅓cup/ 100ml Soy sauce
Halve the chicken breasts horizontally then slice them into half inch / 1cm slices.
Add half of the sesame seed oil into a frying pan and on high heat start to sear the chicken breasts. Don't forget to sprinkle half of the salt on top of them.
Once the bottom gets some golden brown spots flip the meat up and sear that side too.
While the chicken is getting ready, dice up the onion, carrot, scallion and garlic.
Once the chicken is done, take it out. If we have a wok then just pull them up to the sides. Add the other half of the sesame seed oil, onions, carrot and the other half of the salt then saute until the onion gets glassy / translucent for about 3 - 5 minutes.
Add peas, garlic and scallion then saute until garlic gets fragrant for about 3 minutes.
While the vegetables are getting ready take the cauliflower apart to florets.
Rice it with a shredder or a food processor.
Add the riced cauliflower with the soy sauce to the frying vegetables.
Stir fry until the cauliflower collapses a bit for about 5 minutes then make a hole in the middle and add the eggs.
Stir the eggs gradually into the riced cauliflower until evenly distributed.
Add the chicken and mix it well.
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