3tablespoonsriracha or other hot sauce (more or less depending on how spicy you like it)
2cupscubed cooked chicken
Lime wedgesfor serving plus salt and pepper
Instructions
Precook the chicken in an instant pot pressure cooker, on the grill, or over the stovetop. Cut the chicken breasts into cubes. Set aside.
Cut all the vegetables before you start. Dice the onion. Then cut the cauliflower into small pieces. Add the cut-up cauliflower chunks to a food processor and pulse it long enough for it to be broken down into rice size pieces.
Over medium heat, add the avocado oil and add the riced cauliflower. Cook it over medium heat for about 8 to 10 minutes or until the rice is soft.
Just before the rice is done, add salt, pepper, garlic, and ginger. Then add the onion and cook it for another 3 to 4 minutes until the onions are translucent.
Now add the pre-cooked chicken.
Move the rice over so that you have enough room to add the eggs to scramble them in the same pan or leave space on the grill. Add a small amount of oil if needed. Cook until scrambled.
Add the soy sauce or coconut aminos, sesame oil, and lime juice.