CAULIFLOWER FRIED RICE 🍚✨ a low carb, calorie deficit DREAM, and becoming a staple for some of you too ❤️
A fave comment from the blog:
“This is such a wonderful, hearty, and easy meal. Really hits the spot and tastes great. It also makes a really generous portion for the calories. This and the Cheesy Chicken and Brocolli Casserole are becoming go-to meals for weight loss because they taste great and make me feel like I’m not missing out on my comfort foods. Thank you!”
Ingredients:
1 lb chicken breast (16 oz) diced into bite sized pieces
1 tbsp vegetable oil (14 g)
salt and pepper to taste
1/2 small white onion (100 g) chopped
3 cloves garlic minced
2 cups frozen peas and carrots (255 g)
2 10oz bags frozen riced cauliflower (510 g)
1 tbsp butter (14 g)
2 large eggs
3-4 tbsp low sodium soy sauce (45-60 g)
1 tsp sugar (4 g)
1 tsp sesame oil (5 g)
small handful green onion, thinly sliced
more green onion and sesame seeds optional, to garnish
Instructions:
1. Heat wok on medium high and add oil. Once oil is hot, add chicken and fry, seasoning with a big pinch salt and pepper. Fully cook chicken (about 6 minutes) then remove from pan and set aside.
2. Add onion and garlic to the same pan and cook until soft and fragrant (about 3 minutes). Add frozen peas and carrots, cooking for another minute or two.
3. Add frozen riced cauliflower and butter, cooking until defrosted. Add another pinch salt and pepper and cook on high heat, stirring frequently so nothing burns (about 6-8 min, depending on how frozen veggies were).
4. Scoot everything to one side of the pan and add the eggs. Season with salt and pepper and scramble until mostly cooked, then stir them into the rest.
5. Add the cooked chicken back in along with the soy sauce, sugar and sesame oil and cook for just 1-2 more minutes. Remove from heat and stir in the green onion. Serve with more green onion and sesame seeds and enjoy!
#highprotein #lowcarb #dinner #easyrecipe #healthyfood