Mexican Fried Veggie Rice with Radishes and Avocado

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.