3/4 lbs boneless, skinless chicken thighs, trimmed and cut into ½-inch pieces
1/2 cup red pepper, diced
1 cup snow peas, trimmed and halved
4 cups cauliflower rice
3 tbsp reduced sodium soy sauce
Directions
Heat 1 teaspoon oil in a large flat-bottomed carbon-steel wok or large heavy skillet over high heat. Add eggs to pan, stir, and cook. Remove cooked eggs from pan and set aside.
Add 1 tablespoon oil to the pan along with green onions, ginger and garlic; cook, stirring, until the scallions have softened, about 30 seconds. Add chicken and cook, stirring, for 1 minute. Add bell pepper and snow peas; cook, stirring, until just tender, 2 to 4 minutes.
Add the remaining 1 tablespoon oil to the pan; add cauliflower rice and stir until beginning to soften, about 2 minutes. Return the chicken mixture and eggs to the pan; add soy sauce and stir until well combined. Garnish with green onions.
