Prepare a quick, low-carb alternative to traditional fried rice using riced cauliflower, chicken, and mixed vegetables. This recipe is ready fast for a weeknight meal.
Author:Alice Carrington
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:2 servings
Category:Dinner
Method:Stir Fry
Cuisine:Asian Inspired
Diet:Low Fat
Ingredients
Scale
2 cups cauliflower rice (fresh or frozen)
1 tablespoon sesame oil
1 cup cooked, diced chicken breast
1/2 cup frozen peas and carrots mix
2 cloves garlic, minced
1/4 cup chopped yellow onion
2 large eggs, lightly beaten
2 tablespoons low-sodium soy sauce or tamari
1 teaspoon fish sauce (optional)
1/2 teaspoon ground ginger
1/4 teaspoon white pepper
2 green onions, sliced, for garnish
Instructions
Heat sesame oil in a large skillet or wok over medium-high heat.
Add the beaten eggs to the skillet and scramble until just set. Remove the eggs and set them aside.
Add the diced chicken to the skillet and cook until browned and cooked through, about 3-4 minutes. Remove the chicken and set it aside with the eggs.
Add the onion and garlic to the skillet. Cook for 1 minute until fragrant.
Add the frozen peas and carrots mix. Stir fry for 2 minutes until slightly softened.
Add the cauliflower rice to the skillet. Stir fry for 5-7 minutes until the cauliflower is tender and any moisture has evaporated.
Return the cooked chicken and eggs to the skillet.
Stir in the soy sauce, fish sauce (if using), ginger, and white pepper. Toss everything together until well combined and heated through, about 1 minute.
Taste and adjust seasoning if needed.
Serve immediately, garnished with sliced green onions.
Notes
If using fresh cauliflower, pulse florets in a food processor until they resemble rice grains.
For a shrimp version, substitute the chicken with 1 cup of peeled and deveined shrimp, cooking them until pink before setting aside.
To keep this recipe strictly Keto, check that your soy sauce or tamari has no added sugar.