Chicken Cauliflower Fried Rice
No need to order out! This Chinese-style cauliflower fried rice is a healthy, low-carb, dish that's hearty enough to serve as a main course and you can even put it in those little paper boxes. Get the awesome textures and flavors of fried rice in this healthy and easy-to-prepare option.
Macronutrient Balance: 24g Protein / 14g Fat / 14g Carbohydrates - this makes 3 (7.6oz) servings
8 oz ground chicken
2 garlic cloves - minced
1 bag of cauliflower rice (83grams per serving total of 3.5 servings)
4 oz carrots - chopped
2/3 cup frozen peas
3 green onions - whites and green separated
1 Tbsp grapeseed oil
2 Tbsp soy sauce or coconut aminos
In a large pan or wok, cook ground chicken until done and move to a separate bowl.
Heat up 1/2 Tbsp grapeseed oil on medium to high heat and add the whites of the green onion and garlic and cook for 1 minute.
Add carrots and peas and cook for 4-5 minutes, covered. The carrots should be crunchy but slightly softened.
Add cauliflower rice to the mix and stir occasionally for an additional 2-3 minutes.
Add the ground chicken and mix with the cauliflower rice mixture. Season with soy sauce or coconut aminos.
Move the rice mix to one side of the pan leaving a space to scramble the eggs. Add the remaining oil in the empty space and let heat for 30 seconds.
Crack both eggs into the space and scramble. Once the eggs start to scramble and harden, mix them into the rest of the pan.
Add the green parts of the green onion and cook for an additional 30 seconds.
Serve hot and enjoy!
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