1 ½lbof boned, skinned and shredded supermarket rotisserie chicken
1large carrot, diced
½head of broccoli, just the florets
1big white onion, chopped
1bell pepper, chopped
½cupof frozen peas
½head of cauliflower, grated (see notes)
¼cupof low-sodium soy sauce(or to taste)
Soak rice: Soak the brown rice in the two cups of water for an hour. Separate rice and remaining water and set both aside.
Cook rice: Heat water in a small pot, add 1 tablespoon of oil and the rice, stir. Simmer over medium heat until all water has evaporated, stirring regularly. Lower heat to aminimum, cover the pot with a tight-fitting lid and simmer for 20 minutes. Stir and cover again. Simmer for another 5 minutes. Rice should be firm, but cooked-through (al dente).
Assemble: Heat remaining oil over high heat in a 3 qt [3 lt] pot. Add chicken and brown, stirring to cook even. Add carrot and stir vigorously for half a minute. Add broccoli and stir for half a minute. Stir in onion, bell pepper and peas. Cook stirring until they are heated trough. Add rice and cook stirring until everything is mixed well. Stir in cauliflower and soy sauce to taste. Cook stirring until everything is heated through.
Serve: Remove from the heat and serve immediately.
If you want to make this very low carb, keto LCHF-friendly, just double the cauliflower rice, and leave the rice out.Grate the cauliflower with the coarsest side of the grater till you obtain 2 1/2 cups.