116-oz. packagefrozen Asian vegetables like carrots, snap peas, water chestnuts etc.
116-oz. packagefrozen riced cauliflower
116-oz. packagefrozen peas and carrots
1cupsliced baby bella mushrooms
2eggs
3tbs.liquid or coconut aminoscan sub soy sauce if not GF
3tbs.avocado or coconut oildivided
3tbs.gheedivided
juice from 1/2 a lemon
sesame mustard sauce
2tbs.dried mustard
1tbs.sesame seeds
2clovesgarlicminced
4tbs.liquid or coconut aminoscan sub soy sauce if not GF
4tbs.plain almond milk
2tbs.hot water
1tbs.honey
Instructions
Start by sautéing your side veggies: In a skillet, warm 1 tbs. avocado or coconut oil, then add sliced onion. Let cook for 2-3 minutes, then add full bag of frozen Asian veggies. Season with salt and pepper and cook for 3-4 minutes. As veggies soften, add 1 tbs. soy sauce alternative. Remove from pan and place onto a plate.
In the same pan, cook fried rice: Heat 1 tbs. avocado or coconut oil then add diced onion. Cook for 1 minute before adding in frozen peas and carrots, along with frozen riced cauliflower. Season with salt and pepper and cook until soft, about 3-4 minutes.
In the pan, move everything over to one side to create space for eggs. Crack in both eggs directly to pan and use a fork to break up yolks. Let cook through then break up and mix into rice. Season everything with 1 tbs. soy sauce alternative and 1 tbs. ghee.
In a different skillet, warm 1 tbs. avocado or coconut oil over medium high heat, then add in diced chicken in one even layer. Add 1 tbs. soy sauce alternative, juice from 1/2 a lemon and 1 tbs. ghee. Cook until no longer pink, about 5 minutes.
Create sesame mustard sauce by blending all ingredients together in a mini food processor or a blender.
Notes
Thank you to 40 Aprons for the inspiration for this recipe!