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4 bags of streamable riced cauliflower

1/2 cup yellow onion (chopped)

1 cup green onion (chopped)

1/4 cup garlic cloves (chopped)

6 tbsp butter

1/4 cup vegetable oil

2 tbsp sesame oil

2 scrambled eggs

1 tbsp garlic powder (to taste)

1 tsp garlic salt (to taste)

1 1/2 tbsp ground pepper (to taste)

kosher salt (to taste)






1 pack of boneless skinless chicken breast

1 tablespoon of kosher salt

2 tablespoon of garlic powder

1 tablespoon of ground pepper



Preheat the oven to 425 degrees

Clean and pat chicken.

Cut to make breast thin

Season with all ingredients evenly

Place chicken in the oven for 12 min

Turn over and cook for 12 min

Wrap cooked chicken in aluminum foil for 10 min

Unwrap and cut into pieces.

Set aside

Cook 4 bags of streamable riced cauliflower. 4 mins per bag.

Add vegetable oil to wok.

Heat slightly and add garlic, yellow onion, and green pepper.

Cook for 3 min or until you can smell the fragrance.

Add all four bags of riced cauliflower to wok and stir.

Add butter, stir and melt.

Add sesame oil

Add scrambled eggs and stir.

Add seasoning and salt to taste.

EXTRA: You can add cooked shrimp or beef.

Time To Eat!

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