Kevin’s Kung Pao Chicken
1 12oz bag frozen cauliflower rice or 2 cups white rice
2 cloves garlic, minced
1 tbsp toasted sesame oil
1 tsp fresh ginger, grated
1 bell pepper, diced
½ yellow onion, diced
1 bag/ box of veggies fresh or frozen, at least 10 oz.
3 scallions, sliced
White sesame seeds, garnish
Drain and coarsely chop chicken.
Heat a large skillet over medium-high heat and coat with oil.
Once hot, toss in onions and bell pepper, sauteé until onions become slightly translucent.
Add ginger and garlic into pan. Once garlic and ginger become fragrant, add in the frozen/fresh veggies and cauliflower/white rice.
Once veggies are tender, add in chopped chicken and Kung Pao sauce.
Reduce heat to low and stir occasionally, until chicken is heated through.
Heat a separate nonstick pan over medium/high heat. Add a small amount of cooking oil. Crack in 2 eggs. Cook until whites are solidified and yolk is still runny.
Serve immediately. Top the fried rice with sunny side up egg, scallions, and sesame seeds. Enjoy!