By MA
Save time and money by making this healthy and low carb chicken
Cauliflower Chicken Fried Rice. Save time and money by making this healthy and low carb chicken fried cauliflower rice-- so much better than take out! It's a simple recipe that packs a punch of flavor.
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INGREDIENTS
1 medium head Cauliflower (or 4 cups riced cauliflower)
2 tbsp Unsalted butter
1 lb Chicken breast (cut into bite sized pieces)
1 tsp Sea salt
1/2 tsp Black pepper
1 medium Onion (finely diced)
2 cloves Garlic (minced)
1/4 cup Carrots (optional, diced)
1/4 cup Green peas (optional, fresh or frozen)
2 large Eggs
2 tbsp Coconut aminos
1 tsp Toasted sesame oil
3 medium Green onions (chopped)
INSTRUCTIONS
1. Remove the cauliflower leaves and stems. Push the cauliflower florets into a running food processor, with a grating attachment to make cauliflower rice. Alternatively, rice the cauliflower using a box grater.
2. In a large saute pan over medium heat, heat one tablespoon of butter. Once hot add the chicken pieces and season with salt and pepper. Saute until cooked through, about 5-6 minutes. Transfer the cooked chicken to a plate and set aside.
3. Return the pan to medium-high heat and add the remaining butter. Add the onion, garlic, and carrots. Saute for 4-5 minutes, until the onions are translucent and the carrots have softened up a bit. Add the peas and saute for one more minute.
4. Whisk the eggs in a small bowl and push the veggies to the edge of the pan. Add the eggs in the center and cook until barely scrambled.
5. Add the cauliflower and chicken, and saute for 5 more minutes, until the cauliflower is soft but not mushy.
6. Remove from the heat and add in the coconut aminos, sesame oil, and chopped green onions. Season with more salt and pepper to taste.
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Updated at: Wed, 16 Aug 2023 21:08:38 GMT
Nutrition balance score
Unbalanced
Glycemic Index
33
Low
Glycemic Load
4
Low
Nutrition per serving
Calories283.4 kcal (14%)
Total Fat17 g (24%)
Carbs10.3 g (4%)
Sugars5 g (6%)
Protein22.4 g (45%)
Sodium816.6 mg (41%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 headCauliflower
medium, or 4 cups riced cauliflower
2 TbspUnsalted butter
or coconut or avocado oil
1 lbChicken breast
cut into bite sized pieces
1 tspsea salt
½ tspblack pepper
1onion
medium, finely diced
2cloves garlic
minced
¼ cupCarrots
optional, diced, skip
¼ cupGreen peas
optional, fresh or frozen
2eggs
large
2 Tbspcoconut aminos
or soy sauce
1 tsptoasted sesame oil
3green onions
medium, chopped
½ tspginger paste
2 tspSriracha
Instructions
Step 1
1. Remove the cauliflower leaves and stems. Push the cauliflower florets into a running food processor, with a grating attachment to make cauliflower rice. Alternatively, rice the cauliflower using a box grater.
Step 2
2. In a large saute pan over medium heat, heat one tablespoon of butter. Once hot add the chicken pieces and season with salt and pepper. Saute until cooked through, about 5-6 minutes. Transfer the cooked chicken to a plate and set aside.
Step 3
3. Return the pan to medium-high heat and add the remaining butter. Add the onion, garlic, and carrots. Saute for 4-5 minutes, until the onions are translucent and the carrots have softened up a bit. Add the peas and saute for one more minute.
Step 4
4. Whisk the eggs in a small bowl and push the veggies to the edge of the pan. Add the eggs in the center and cook until barely scrambled.
Step 5
5. Add the cauliflower and chicken, and saute for 5 more minutes, until the cauliflower is soft but not mushy.
Step 6
6. Remove from the heat and add in the coconut aminos, sesame oil, and chopped green onions. Season with more salt and pepper to taste.
Step 7
Also add the ginger paste & chili sauce in end.
Notes
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