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Chicken Fried Cauli Rice

1 ½ cups egg whites
Salt and pepper to taste
Nutritional yeast
1 tbsp coconut oil
1 cup frozen peas
2 carrots, peeled and finely chopped
1 bag frozen riced cauliflower
8 green onions, minced
3 cloves garlic, minced
1 ½ pounds roasted and diced chicken breasts
3 cups cooked brown rice
¼ cup soy sauce
1 tbsp sesame oil

Heat a large skillet over medium-high heat and spray with cooking spray.  Pour the egg whites into the pan and season with salt, pepper and nutritional yeast.  Let the egg whites set then turn them over to finish cooking.  Chop into small pieces with wooden spoon. Remove from the skillet and set aside.

In the same pan, add coconut oil then add the peas, carrots, cauliflower rice, green onions and garlic.  Season to taste and saute 8-10 minutes or until carrots are tender.

Add chicken and cook until warm.  Return the egg whites to the skillet and add brown rice and soy sauce.  Saute 2-3 minutes until well mixed and everything is hot.  Drizzle sesame oil over and mix well.  Serve hot.