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Low-Carb Cauliflower Fried Rice with Chicken and Egg

A delicious and healthy low-carb alternative to traditional fried rice made with cauliflower, chicken, and vegetables.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 1 head head of cauliflower, grated or riced Using fresh cauliflower is preferred.
  • 2 pieces chicken breasts, diced Use boneless, skinless chicken.
  • 2 pieces eggs, beaten
  • 1 cup mixed vegetables (carrots, peas, bell peppers) Fresh or frozen mixed vegetables can be used.
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce or tamari Use tamari for a gluten-free option.
  • 1 tablespoon sesame oil
  • to taste salt and pepper
  • to garnish green onions Chop and use for garnishing.

Instructions

Cooking Instructions

  • Heat the sesame oil in a large skillet or wok over medium heat.
  • Add the minced garlic and sauté until it’s fragrant.
  • Incorporate the diced chicken and cook until it’s browned and cooked through.
  • Push the chicken to the side of the skillet and add the beaten eggs, scrambling them until fully cooked.
  • Stir in the mixed vegetables and cook until they’re tender.
  • Add the riced cauliflower, soy sauce, salt, and pepper. Stir-fry for about 5-7 minutes or until everything is heated through.
  • Garnish with green onions before serving.

Notes

Serve with grilled chicken or a side of veggies for added flavor. Storage: Store leftovers in an airtight container for up to 4 days. For longer storage, freeze in individual portions.