Chicken Cauliflower Fried Rice
Whip up this delicious low-carb chicken cauliflower fried rice in under 20 minutes!
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Ingredients
- 1 tablespoon oil
- 1 pound chicken breasts, skinless, boneless, and diced
- 2 tablespoons sesame oil, divided
- 3 green onions, chopped and whites separated from the greens
- 2 garlic cloves, minced
- 2 carrots, peeled and diced
- 4 cups cauliflower rice
- ¾ cup frozen peas
- 3 large eggs, whisked
- ¼ cup soy sauce
Instructions
Sauté:
- In a large skillet, heat oil over medium-high heat. Add the chicken and cook for 5 minutes while stirring, until browned on all sides. Remove the chicken pieces from the pan onto a plate.
- To the same skillet, add 1 tablespoon sesame oil over medium-high heat. Add the white part of the onions, garlic, and carrots. Sauté for 3 minutes stirring the veggies until they've softened. Add the cauliflower rice, green peas, and the chicken. Stir to combine and cook, stirring throughout, for 4 minutes or until the cauliflower rice is tender.
Scramble & mix:
- To cook the scrambled eggs, push the vegetable and chicken mixture to one side of the skillet. Heat the remaining sesame oil on that side of the pan and add the whisked eggs. Cook the eggs, scrambling them as they cook. Once they're cooked, combine the scrambled eggs with the rest of the ingredients in the skillet.
- Pour the soy sauce over the chicken and veggies. Mix to combine and cook for 2 minutes until the sauce has absorbed and it's heated through.
Serve:
- Sprinkle the green parts of the onion on top of the cauliflower fried rice, mix, and serve.
Nutrition
Serving: 1bowl | Calories: 358kcal | Carbohydrates: 17g | Protein: 35g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 195mg | Sodium: 824mg | Potassium: 1194mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5605IU | Vitamin C: 93mg | Calcium: 90mg | Iron: 3mg
