Mexican Fried Veggie Rice with Radishes and Avocado

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Pre-Notes

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

Ingredients

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

Instructions

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