Spice up your fried rice (literally!) and make it healthier by using cauliflower instead. With a blend of Mexican spices like chili powder and cumin, this veggie fried rice bowl is tasty enough to become your new go-to dinner.

Source: Better Homes and Gardens

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Credit: Brie Passano

Recipe Summary

hands-on:
20 mins
total:
35 mins
Servings:
4
Yield:
7 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 12-inch nonstick skillet heat oil over medium-high heat. Add ground chicken, onion, chili powder, and cumin. Cook 5 minutes or until chicken is browned and onion is just tender, stirring occasionally. Add garlic; cook 1 minute. Add cauliflower and broccoli; cook and stir 3 to 4 minutes more or just until tender.

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  • Push vegetable mixture to one side of skillet. Pour in eggs; cook, without stirring, until eggs begin to set. Continue cooking, lifting and folding eggs until cooked through, but still glossy and moist. Remove from heat. Stir vegetable mixture into eggs. Stir in lime juice, salt, and pepper.

  • Divide vegetable mixture among bowls. Top with avocado, cilantro, and radishes. Serve with lime wedges and, if desired, hot sauce.

Nutrition Facts

331 calories; fat 20g; cholesterol 259mg; saturated fat 5g; carbohydrates 17g; mono fat 9g; poly fat 5g; insoluble fiber 6g; sugars 4g; protein 25g; vitamin a 1143.1IU; vitamin c 80.9mg; thiamin 0.2mg; riboflavin 0.6mg; niacin equivalents 6.3mg; vitamin b6 0.9mg; folate 124.2mcg; vitamin b12 0.9mcg; sodium 779mg; potassium 1128mg; calcium 101mg; iron 3mg.
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