"An easy weeknight option when you are looking for a better-for-you version of Chinese take-out."
Ingredients
1 package Al Fresco Smoked Applewood Chicken Sausage
2 cloves garlic, minced
2 - 24 oz riced cauliflower with mixed vegetables, frozen
2 large eggs, beaten
2/3 cup sweet chili sauce or to taste
Directions:
- 1Prepare a nonstick skillet with cooking spray, pre-heat on medium high heat. Brown sausage links evenly on all sides 4 – 6 minutes. Slice links into ½ inch dices, keep warm.
- 2Re-coat skillet with 3 Tbsp olive oil and sauté garlic for 1 minute on medium high heat. Add the riced cauliflower vegetable mix and cook 4 – 5 minutes.
- 3Push mixture to the sides of the pan making a well in the center. Add the eggs and stir to scramble then blend the entire mixture together adding the diced sausages as well.
- 4To serve, pour a dollop of the sweet chili sauce in the center of the plate, evenly portion the mixture for five servings. Drizzle a little sauce over the top and serve immediately.
