Recipes and Cooking Mexican Fried Veggie Rice with Radishes and Avocado Be the first to rate & review! 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 27, 2018 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Hands On Time: 20 mins Total Time: 35 mins Servings: 4 Yield: 7 cups Jump to Nutrition Facts Ingredients 2 teaspoon vegetable oil 12 ounce uncooked ground chicken 1 cup chopped onion 2 teaspoon chili powder ½ teaspoon ground cumin 3 cloves garlic, minced 2 cup riced cauliflower 2 cup riced broccoli 4 eggs, lightly beaten 3 tablespoon lime juice 1 teaspoon salt ½ teaspoon black pepper 1 avocado, halved, seeded, peeled, and chopped ½ cup fresh cilantro leaves, chopped 4 large radishes, cut into thin bite-size strips Lime wedges Hot pepper sauce (optional) Directions 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. 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. Rate it Print Nutrition Facts (per serving) 331 Calories 20g Fat 17g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 331 % Daily Value * Total Fat 20g 26% Saturated Fat 5g 25% Cholesterol 259mg 86% Sodium 779mg 34% Total Carbohydrate 17g 6% Total Sugars 4g Protein 25g Vitamin C 80.9mg 405% Calcium 101mg 8% Iron 3mg 17% Potassium 1128mg 24% Folate, total 124.2mcg Vitamin B-12 0.9mcg Vitamin B-6 0.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.