Description
A quick, healthy, and satisfying meal that tastes like takeout but fits a lighter lifestyle.
Ingredients
Scale
- 1 head of cauliflower, blended till it looks like rice (about 4 cups)
- 2 tablespoons sesame oil
- 1 lb. boneless chicken breast, chopped into 1/2” cubes
- 2 eggs
- 3 carrots, diced (about 2 cups)
- 1 onion, diced
- 2 garlic cloves
- 1 tablespoon fresh ginger, minced
- 1 cup frozen sweet peas
- 1/3 cup tamari sauce or soy sauce
- 1–2 teaspoons sriracha sauce
- 1/4 cup sliced green onions (garnish)
- sesame seeds (garnish)
Instructions
- Add cauliflower florets to a food processor or blender. Blend until cauliflower resembles small grains of rice. Set aside.
- Heat a wok or large skillet to medium high heat.
- Add in 1 tablespoon of sesame oil to pan. Next add diced chicken.
- Saute chicken for 4-5 minutes, tossing throughout.
- Remove chicken from the pan. Add in eggs and scramble for 1 minute until cooked. Remove eggs and place with the cooked chicken.
- Add 1 tablespoon of sesame oil and then immediately add onions. Stir fry onions for 2 minutes until translucent.
- Next add garlic, ginger and carrots. Saute the vegetables for 4-5 minutes.
- Next add in the cauliflower rice, sweet peas, tamari sauce and sriracha sauce.
- Toss everything together and cook for 2 minutes. Then add chicken and egg back in and mix together.
- Garnish with sesame seeds and sliced green onions.
Notes
- Use tamari for a gluten-free option.
- Adjust sriracha to taste for more or less heat.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 150mg
Keywords: chicken and cauliflower fried rice, healthy dinner, easy recipe, low carb, stir-fry