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Description
A healthy and flavorful low-carb alternative to traditional fried rice, made with cauliflower rice and tender chicken.
Ingredients
Scale
- 2 cups cauliflower rice
- 1 chicken breast, diced
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup carrots, diced
- 1/2 cup peas
- 2 eggs, beaten
- 2 tbsp low-sodium soy sauce
- 1 tsp sesame oil
- 1/4 tsp black pepper
- 1 green onion, sliced
Instructions
- Heat olive oil in a pan over medium heat.
- Add diced chicken and cook until no longer pink (5-7 minutes).
- Add garlic, carrots, and peas. Cook for 3-4 minutes.
- Push the mixture to one side of the pan and pour beaten eggs into the other side. Scramble until fully cooked.
- Stir in cauliflower rice, soy sauce, sesame oil, and black pepper.
- Cook for 4-5 minutes, stirring occasionally.
- Garnish with sliced green onions before serving.
Notes
- Use pre-riced cauliflower for quicker prep.
- Add a splash of lime juice for extra flavor.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 190mg