Ingredients

• cooking spray
• 2 eggs
• 2 chicken thighs, diced (or beef, tofu, etc. Your choice)
• 12 prawns, uncooked, cleaned and peeled
• 1 tablespoon olive oil or 1 tablespoon sesame oil
• 1/2 cup onion, diced
• 1/2 cup carrot, shredded
• 1/2 cup peas
• 2 tablespoons garlic, minced (add more if you like)
• 2 cups cauliflower, riced
• 2 tablespoons low sodium soy sauce (add or subtract to amount as you like)

Instructions

1. Have all ingredients chopped, shredded, riced, etc. prior to beginning the cooking process. Ricing cauliflower is easy peasy. Just cut up a head of cauliflower and put it in a food processor. Pulse until it resembles grains of rice. OR.buy it pre-riced. I find it at Trader Joes.

2. Spray a large skillet with cooking spray and heat it on the stove. Medium high to medium heat depending on your equipment.

3. Crack eggs into the skillet and immediately scramble them up using a spatula. When eggs are completely scrambled and cooked, transfer to a serving bowl.

4. In the same skillet, respray with cooking spray and add the chicken thighs. Cook until done. Transfer to serving bowl, right on top of the egg.

5. In same skillet, respray with cooking spray and add the shrimp. Cook until it turns pink. Be careful of overcooking! Transfer to serving bowl on top of chicken.

6. In the same skillet, add oil and heat up over medium heat. Add the onion, carrots and garlic. Saute until onion is almost translucent. Add the cauliflower and saute until done--can take up to five minutes. Use the spatula to continually move the veggies around the pan to ensure even cooking.

7. When cauliflower is nicely browned, add the egg, meat and shrimp back into the pan.

8. Add the soy sauce and peas. Cook until peas are heated up.

9. Enjoy!