Cauliflower Fried Rice with Chicken

Chinese · 30m · 4 servings

Ingredients

• 2½ cups (454g) cauliflower rice
• 2 tbsp avocado oil
• 2 chicken breasts
• 2 eggs
• 1 cup carrots and peas
• 3 green onions
• 3 clove garlic
• 1 tbsp fresh ginger
• 3 tbsp coconut aminos
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Heat 1 tbsp oil in a large skillet or wok and cook the diced chicken until browned through. Remove and set aside.
2. Push everything aside, add the beaten eggs, and scramble until just set. Remove and set aside with the chicken.
3. Add the remaining oil and stir-fry the carrots and peas.
4. Add the garlic and ginger, cooking 30 seconds, then add the cauliflower rice.
5. Stir-fry until the cauliflower is tender but not mushy.
6. Return the chicken and eggs. Add coconut aminos, salt, and pepper. Toss and finish with green onions.

All the comfort of fried rice, a fraction of the carbs. Squeeze excess moisture from thawed frozen cauliflower rice before cooking, or it will steam instead of fry.