Ingredients

1.

Ground Chicken Meat
9 ounce
2.

Olive Oil
2 tablespoon
3.

Scallions
2 large
4.

Cauliflower Rice
2 cup
5.

Garlic, Fresh
1 clove
6.

Raw Egg
1 large
7.

Tamari Sauce
1 tablespoon
8.

Vegetable Broth, Bouillon Or Consomme
½ cup

Instructions

1.
Heat the olive oil in a large skillet over a medium/high heat. Add the ground chicken to the skillet. Pan-fry the chicken until almost browned all over, breaking down any larger chunks of the meat into smaller bite-sized pieces as you go.
2.
While the chicken is cooking, thinly slice the scallions and finely chop the garlic. Add the scallions and garlic to the skillet. Pan-fry with the ground chicken for a minute or two. The chicken should now be browned all over and the scallions and garlic tender and fragrant.
3.
Add the cauliflower rice and tamari sauce to the skillet. Stir well to combine. Add the vegetable stock. Stir well and bring up to a simmer. Continue to simmer until all the stock has evaporated and the chicken and rice are tender. You should not need to add any salt as the stock and tamari sauce should provide enough. You may add a little black pepper though if desired. Be sure to adjust your macros for any changes.
4.
Crack the egg into a small bowl and beat until smooth. Use a wooden spoon to make a well in the center of the rice mixture. Pour the beaten egg into the well. Stir well to combine, scrambling the egg and folding it through the chicken fried rice as you go. Cook the egg through to preference. Serve the rice hot.