TROPICAL FRIED RICE BOWL

• servings: Yield/servings: 4 macros

Ingredients

INGREDIENTS:

• 2 cups instant rice OR 2 packages of Ready Rice steamer bags (cooked and cooled) *can also do 1 cup cooked rice mixed with 1 bag cauliflower rice*

• 1/2 cup frozen veggie bag (peas/ carrots/onion) • 1 egg • 1/4 cup pineapple chunks (fresh is best but canned works too • optional cashews

Sauce: • 3 TBS soy sauce • 1/4 cup teriyaki sauce • 1 TBS brown sugar (or substitute) • 1/2 tsp garlic powder, ginger, black pepper • 1/4 tsp curry powder

Teriyaki Chicken: • 6-8 boneless skinless chicken tenderloins cut into bite sized

pieces • 2 TBS soy sauce • 1/4 cup teriyaki sauce (I like

Kikkoman) • salt, pepper, garlic

Directions

DIRECTIONS:

1. Cook rice and set it aside to cool (or cook it the night before and store in a tupperware in the fridge until you're ready to use)

2. Mix together sauce ingredients in a small bowl and set aside.

3. In a large skillet sprayed with cooking spray, turn heat on medium high and add frozen veggies, saute until they are tender. Scoot them to the side and add egg, let this scramble, then stir to combine with veggies. Finally add pineapple chunks + cashews and saute until toasted.

4. Add rice and pour sauce over, toss this around until everything is evenly coated and combined. Divide into containers/plates.

5. Cut chicken into bite sized chunks and sauté in a large skillet (let it get hot before adding chicken). Cook until chicken is white inside and golden brown on the outside. Season with salt, pepper, garlic. Add soy sauce, teriyaki sauce, and honey. Divide chicken evenly into your meal prep containers/plates.

*if you're feeling fancy you can serve this in a hollowed out half of a pineapple with a side of teriyaki chicken/shrimp!