Make a quick, low-carb version of fried rice using riced cauliflower. This recipe is ready in under 20 minutes and works well for weeknight meals.
Author:Eva Navarro
Prep Time:10 min
Cook Time:10 min
Total Time:20 min
Yield:2 servings
Category:Dinner
Method:Stir-Frying
Cuisine:Asian-Inspired
Diet:Low Fat
Ingredients
Scale
1 tablespoon coconut oil or avocado oil
1 cup cooked, shredded chicken breast (or shrimp/tofu)
2 cups riced cauliflower (fresh or frozen)
1/2 cup frozen peas and carrots mix
2 large eggs
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons low-sodium soy sauce or tamari
1 teaspoon toasted sesame oil
1/4 teaspoon ground white pepper
2 green onions, sliced (for garnish)
Instructions
Heat the coconut oil in a large skillet or wok over medium-high heat.
Add the chicken (or other protein) and cook until heated through, about 2 minutes. Remove the chicken and set it aside.
Add a little more oil to the pan if needed. Add the minced garlic and grated ginger. Cook for 30 seconds until fragrant.
Add the riced cauliflower and frozen vegetables to the pan. Stir-fry for 5 to 7 minutes, breaking up any clumps, until the cauliflower is tender-crisp.
Push the cauliflower mixture to one side of the pan. Crack the eggs onto the empty side. Scramble the eggs quickly until just set, then mix them into the cauliflower.
Return the cooked chicken to the pan. Pour the soy sauce and sesame oil over everything. Add the white pepper.
Stir well to combine and cook for 1 more minute until everything is hot.
Remove from heat, garnish with sliced green onions, and serve immediately.
Notes
For a gluten-free option, use tamari instead of soy sauce.
If using frozen riced cauliflower, cook it slightly longer to allow excess moisture to evaporate.
You can substitute the chicken with 1 cup of cooked shrimp or cubed firm tofu.