Description
A simple recipe for cauliflower fried rice mixed with cooked chicken.
Ingredients
Scale
- 2 cups cauliflower rice
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 cup cooked chicken, diced
- 1/2 cup frozen peas and carrots mix
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 large egg, lightly beaten
Instructions
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the chopped onion and cook until soft, about 3 minutes.
- Add the cauliflower rice and frozen vegetables to the skillet. Cook, stirring often, for 5 to 7 minutes until the cauliflower softens slightly.
- Push the vegetables to one side of the skillet. Pour the beaten egg onto the empty side and scramble until cooked through. Mix the egg with the vegetables.
- Stir in the diced chicken and soy sauce. Cook for 2 minutes until heated through.
- Remove the skillet from the heat. Drizzle with sesame oil and toss everything together.
- Serve immediately.
Notes
- You can substitute turkey or shrimp for the chicken.
- Use low-sodium soy sauce if you are watching your salt intake.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 650
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 5
- Protein: 35
- Cholesterol: 180
Keywords: cauliflower rice, chicken fried rice, low carb, stir fry, quick dinner