Cauliflower Fried Rice with Chicken and Veggies
This low-carb alternative to traditional fried rice is packed with flavor and nutrients. Grated cauliflower takes center stage in this dish, while stir-fried chicken, veggies, and scrambled egg add protein and texture. The result is a deliciously satisfying meal that's perfect for anyone looking to reduce their carb intake without sacrificing taste.
ingredients
- 1 head cauliflower, grated
- 1 lb boneless, skinless chicken breast, cut into small pieces
- 2 medium carrots, peeled and diced
- 1 red bell pepper, seeded and diced
- 1/2 cup frozen peas
- 1/4 cup coconut aminos
- 1 tsp ginger, grated
- 2 cloves garlic, minced
- 3 tbsp avocado oil, divided
- 2 eggs, beaten
- 2 scallions, sliced
- salt and pepper to taste
steps
- 1.
In a large skillet or wok, heat 1 tbsp of avocado oil over high heat. Add chicken and cook for 4-5 minutes until browned and cooked through. Remove chicken from skillet and set aside.
- 2.
In the same skillet, heat another tbsp of avocado oil. Add garlic, ginger, carrots, bell pepper, and peas. Cook for 3-4 minutes until vegetables are tender.
- 3.
Push the vegetables to one side of the skillet and add the remaining oil. Add the eggs and scramble until cooked. Mix in with the vegetables.
- 4.
Add the grated cauliflower and coconut aminos to the skillet. Stir-fry for another 3-4 minutes until the cauliflower is cooked through and tender. Add cooked chicken back to the skillet and stir-fry for an additional minute.
- 5.
Season with salt and pepper to taste. Garnish with sliced scallions and serve hot.
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