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.



Ingredient Checklist


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.

  • 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; 20 g total fat; 5 g saturated fat; 5 g polyunsaturated fat; 9 g monounsaturated fat; 259 mg cholesterol; 779 mg sodium. 1128 mg potassium; 17 g carbohydrates; 6 g fiber; 4 g sugar; 25 g protein; 0 g trans fatty acid; 1143 IU vitamin a; 81 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 6 mg niacin equivalents; 1 mg vitamin b6; 124 mcg folate; 1 mcg vitamin b12; 101 mg calcium; 3 mg iron;