Give me a pack of chicken sausage and I can cook it in a million ways (ok may be 20). My favorite version is made with cauliflower rice. This dish is such a crowd pleaser and never goes wrong. I like to be creative so feel free to mix and match with whatever ingredients you have in your fridge or pantry. I do highly recommend the All Natural Alfresco Chicken Sausage. It's delicious, gluten free, and are 70% less fat with no artificial ingredients.
1 pack of any All Natural Alfresco Chicken Sausage (I use sweet Italian style)
1 bag (16 ounces) of cauliflower rice (You can substitute with white or brown rice)
1 cups of baby spinach or any leafy green vegetables
1 red bell pepper diced
1 teaspoon of kosher salt
1 teaspoon of black pepper
1 teaspoon of onion powder
1 teaspoon of garlic powder
1/4 cup of olive oil, divided
3 tablespoons of light sodium soy sauce
Half English cucumber diced (optional)
A pinch of red crushed pepper (optional)
Cook the chicken sausage over medium heat with a tablespoon of olive oil until they are brown and crispy. Set aside when they are done. In another skillet scramble the eggs in to thin layers, about 2 minutes. Remove and set it aside. Add 2 tablespoons of olive oil in to the skillet and cook the cauliflower rice for 5 minutes. Add soy sauce, kosher salt, black pepper, onion, and garlic powder and cook for another 5 minutes. Add the spinach and stir for another 5 minutes. Mix the chicken sausage, scrambled eggs, and bell pepper for a couple more minutes. And viola! You have a delicious chicken sausage cauliflower fried rice.
Optional: I like to top it with diced cucumber for extra crunch and a pinch of red crushed pepper.
This post is sponsored by All Natural Alfresco.