½ cup diced red bell pepper
½ cup diced yellow onion
½ cup shredded carrots
4 cups cauliflower rice
¼ cup green onions, white and light green parts only
Green onion tops and chopped cashews for garnish
In a large pan over medium-high heat, heat 1 Tbsp cooking oil. Add the bell pepper, onion, and carrots and sauté for 3-4 minutes until tender and onion is translucent.
Add cauliflower rice to pan, reduce heat to medium, and cover. Allow to steam in the pan for an additional 2-3 minutes or until rice is tender and has cooked down.
Remove lid, add the chicken to the pan, and toss to combine. Allow to cook for 2-3 minutes to heat the chicken.
Add the sauce to the pan and toss to coat everything.
Serve topped with dark green onion slices and chopped cashews for a bit of crunch!
Pro Tip: If you prefer to keep your meat and veggies separate, you can easily heat the meat and sauce in a separate pan according to package directions. When both the rice and meat are done, spoon the fried rice out onto a plate and top with a spoonful of the meat in sauce!