Mexican Fried Veggie Rice with Radishes and Avocado

#921       Comment on this recipe.


    A little hot sauce provides a lot of flavor to this dish!


  1. 2 t vegetable oil
  2. 12 oz uncooked ground chicken
  3. 1 c chopped onion
  4. 2 t chili powder
  5. 1/2 t ground cumin
  6. 3 cloves garlic, minced
  7. 2 c riced cauliflower
  8. 2 c riced broccoli
  9. 4 eggs, lightly beaten
  10. 3 T lime juice
  11. 1 t salt
  12. 1/2 t black pepper
  13. 1 avocado, halved, seeded, peeled, and chopped
  14. 1/2 c cilantro leaves, chopped
  15. 4 large radishes, cut into thin bite-size strips
  16. lime wedges
  17. hot pepper sauce, optional


  1. In a 12-inch nonstick skillet heat oil over medium-high heat.
  2. Add ground chicken, onion, chili powder, and cumin.
  3. Cook 7-10 minutes or until chicken is browned and onion is just tender, stirring occasionally.
  4. Add garlic; cook 1 minute.
  5. Add cauliflower and broccoli; cook and stir 3 to 4 minutes more or just until tender.
  6. 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.
  7. Stir vegetable mixture into eggs.
  8. Stir in lime juice, salt, and pepper.
  9. Divide vegetable mixture among bowls.
  10. Top with avocado, cilantro, and radishes.
  11. Serve with lime wedges and, if desired, hot auce.

Picture of Recipe

Mexican Fried Veggie Rice with Radishes and Avocado - Picture of Recipe
Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Course: Entree,Lunch
Ethnicity/Origin: Mexican
Difficulty: 2 - Medium
Make Ahead: No
Prep Method: Stovetop
Themes/Holidays: Cinco de Mayo

hide pictures