Cauliflower Chicken Fried Rice
This cauliflower fried rice recipe is loaded with chicken and vegetables. This low carb entree has all the flavor of the real thing! Plus this healthy meal is ready in just 30 minutes!
Servings: 4 people
Ingredients
- 2 tablespoons olive or avocado oil
- 1 pound chicken breasts skinless and boneless
- 1 cup green beans or green peas diced (if using green beans)
- ½ cup carrots diced
- ½ white or yellow onion diced
- 2 tablespoons garlic minced
- 3 eggs
- 1 head of cauliflower or 2 cups cauliflower rice
- ½ cup coconut aminos or soy sauce
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ cup green onions
Instructions
- Add the oil to a large skillet and heat to medium high heat.
- Once the skillet is hot, add the chicken breasts. Sauté chicken until browned and cooked through. Approximately 4 to 5 minutes per side. Remove the chicken from the pan and set aside.
- Reduce heat to medium. In the same skillet (with all the juices and brown bits from cooking the chicken) add the onion. Cook for approximately 3-5 minutes until translucent.
- Add green beans or peas, carrots, and garlic to the skillet. I like to leave the green beans and carrots a little crunchy so I prefer to give them a quick saute for about 3 minutes. You can cook them longer if you want them soft.
- In a separate bowl whisk the eggs then pour into the pan. Stir. They'll cook quickly (maybe 2 minutes).
- If creating your own cauliflower rice, start with a head of cauliflower. Chop the cauliflower florets into large chunks and place in a high powered blender. Blend until cauliflower is a very small rice-like texture. You want 2 cups of the cauliflower rice.If using store-bought cauliflower rice skip ahead to the next step.
- Slice the cooked chicken into small pieces. Add the chicken, cauliflower rice, coconut aminos or soy sauce, salt, garlic powder, and black pepper to the skillet and stir. Cover for 3-5 minutes and then remove from heat. The cauliflower rice cooks very quickly!
- Add additional salt, pepper, and coconut aminos or soy sauce to taste. Garnish with green onions before serving.
Notes
You can use 2 cups of store-bought riced cauliflower to save time if you prefer. I find that the cauliflower isn't riced as small I prefer when I buy those bags so I recommend still giving it a quick blend.
Nutrition
Calories: 369kcal | Carbohydrates: 14g | Protein: 41g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 231mg | Sodium: 1526mg | Potassium: 915mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3155IU | Vitamin C: 22.7mg | Calcium: 63mg | Iron: 1.8mg