Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

• 8 ounces peeled and deveined shrimp, chopped
• 6 ounces thin sliced chicken breast cutlet, sliced into 1/4 inch thin strips
• 6 ounces thin sliced sirloin steak, sliced into 1/4 inch thin strips
• 1/4 teaspoon kosher salt
• 2 1/2 teaspoons vegetable or canola oil, divided
• 1 tablespoon chopped fresh ginger
• 2 garlic cloves, chopped
• 4 medium scallions, thinly sliced, whites and greens separated
• 2 cups frozen riced cauliflower
• 3 cups cooked cold leftover brown rice, preferably short-grain
• 2 large eggs, beaten
• 2 tablespoons soy sauce, or gluten-free Tamari
• 1 tablespoon rice vinegar
• 1 1/2 teaspoons toasted sesame oil
• Sriracha or Chile-garlic sauce, optional for serving

• The easiest way to get the chicken and steak sliced into thin strips is to roll the thin piece of meat, then slice it.

• Season the shrimp, chicken and steak with salt.

• Heat a large nonstick wok or deep skillet over medium-high heat. When hot spritz with oil and add the steak, cook about 2 to 3 minutes turning halfway then set aside on a plate.

• Add the chicken, cook 2 to 3 minutes, stirring and set aside with the beef.

• Add the shrimp and cook 2 to 3 minutes, stirring. Set aside with the other meat.

• Heat 1 teaspoon of the oil in a large nonstick wok or deep skillet over medium- high.

• Add ginger, garlic and the scallion whites and cook, stirring, until fragrant, about 1 minute. Add the cauliflower and cook, stirring occasionally, until heated, 3 to 4 minutes. Push to one side.

• Add the remaining 1/2 tablespoon oil and swirl around the skillet to evenly transfer, add the cooked rice in an even layer.

• Cook, without stirring, 2 to 3 minutes, or until the bottom becomes slightly crispy.

• Continue to cook, stirring occasionally, 1 to 2 minutes, or until combined.

• With a spoon or spatula, push the rice to one side of the wok or skillet. Crack the eggs onto the other side.

• Cook, constantly stirring the egg, 30 to 60 seconds or until cooked through. Mix the rice and egg to thoroughly combine.

• Return the cauliflower, reserved shrimp, steak and chicken and scallion greens to the skillet and toss until warmed.

• Stir in the soy sauce, rice vinegar and sesame oil.

• Serve immediately. Serve with sriracha sauce, if desired.