Cauliflower Chicken Fried Rice
Ingredients
The base
-
1
medium head
Cauliflower
-
2
tbsp
Unsalted butter
-
1
lb
Boneless skinless chicken breast
The seasonings and vegetables
-
1
tsp
Sea salt
-
½
tsp
Black pepper
-
1
medium
Onion
-
2
cloves
Garlic
-
¼
cup
Carrots
-
¼
cup
Green peas
The finishing touches
-
2
large
Eggs
-
2
tbsp
Coconut aminos
-
1
tsp
Toasted sesame oil
-
3
medium
Green onions
Instructions
- Rice the cauliflower using a food processor or box grater.
- Melt one tablespoon of butter in a large skillet over medium heat, add chicken, season with salt and pepper, and sauté until cooked through.
- Remove the chicken and set aside. In the same pan, add the remaining butter, onion, garlic, and carrots, and sauté until soft.
- Add peas and sauté for an additional minute.
- Whisk the eggs in a bowl, push the veggies to the side, and scramble the eggs in the center.
- Add the riced cauliflower and cooked chicken, and sauté until the cauliflower is soft but not mushy.
- Remove from heat and stir in coconut aminos, sesame oil, and chopped green onions. Adjust seasoning to taste.
Nutrition Facts (estimated)
Servings
4
Calories
286
Total fat
12.5g
Total carbohydrates
13g
Total protein
30.7g
Sodium
0mg
Cholesterol
0mg
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