Ingredients

• 1 ½ tablespoons avocado oil, divided
• 2 large eggs, beaten
• ½ pound chicken thighs, cut into 1″ pieces
• 1 small yellow onion diced
• 1 small carrot chopped
• ½ pound asparagus, trimmed and cut into 1″ pieces
• 12 ounces riced cauliflower
• 1 ½ tablespoon gluten free tamari
• 1 tablespoon toasted sesame oil
• Sriracha for serving
• Salt & pepper

Directions

1. Beat eggs, set aside. Cut chicken into 1″ pieces. Chop onion and carrot. Trim ends of asparagus and cut into 1″ pieces.
2. Heat a large frying pan OR Wok over medium heat. Add ½ tablespoon of the avocado oil. Once hot, add beaten eggs.
3. Cook for 1-2 minutes until eggs are set. Remove from pan and set aside.
4. Add another ½ tablespoon of avocado oil to the pan and turn the heat up to medium high. Once hot, add the cubed chicken plus a pinch of kosher salt and some pepper. Allow to cook undisturbed for 2-3 minutes then use a spatula or wooden spoon to move the chicken around the pan to continue cooking until chicken is just about cooked through (about another 4-5 minutes).
5. Remove cooked chicken from pan and set aside.
6. Add remaining ½ tablespoon of avocado oil. Once hot, add chopped onion, carrot and asparagus. Cook for 3-4 minutes, stirring frequently.
7. Add cauliflower rice and continue cooking until cauli rice has softened.
8. Add cooked egg and chicken back to pan along with tamari and freshly ground pepper. Continue cooking 1-2 minutes until everything is well mixed and warmed through.
9. Remove from heat, finish with toasted sesame oil.
10. Serve topped with Sriracha.

Enjoy!