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Recipe Courtesy of St. Joseph Hospital


  • 1 medium head cauliflower, stem removed — about 4 cups riced
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 4 (4oz.) raw chicken breasts, cut into ½-inch cubes
  • 6 green onions, chopped
  • 1/2 cup frozen peas
  • 1/2 cup chopped carrots
  • 1 cup sliced mushrooms
  • 1 cup finely chopped onions
  • 1/2 cup water chestnuts
  • 2 large eggs
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon garden seasoning
  • 1/4 teaspoon red pepper


  • Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse and similar in texture to rice.
  • In a large skillet, add garlic and 1/2 tablespoon oil. Add chopped cauliflower.
  • Use a spatula to evenly flatten cauliflower; cook, stirring occasionally for 4-5 minutes or until the cauliflower starts to brown.
  • Add 1 tablespoon of oil to skillet; stir to combine.
  • Add green onions, peas, mushrooms, carrots and onions. Reduce heat to medium and cook, stirring often, for about 5 minutes or until vegetables are tender crisp.
  • Make two wells in the middle of the vegetable mixture and add eggs. Cook just until the eggs set.
  • Add chicken, garden seasoning, red pepper and soy sauce to skillet and stir to thoroughly combine.
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