Chinese · Lunch

30m total · 15m prep · 15m cook

Keto · Gluten-Free

Ingredients

• cauliflower rice2½ cups (454g)
• avocado oil2 tbsp
• chicken breasts2
• eggs2
• carrots and peas1 cup
• green onions3
• garlic3 clove
• fresh ginger1 tbsp
• coconut aminos3 tbsp
• salt½ tsp
• black pepper¼ tsp

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Steps

1. 1

   Heat 1 tbsp oil in a large skillet or wok and cook the diced chicken until browned through. Remove and set aside.

   Timer 7 min

2. 2

   Push everything aside, add the beaten eggs, and scramble until just set. Remove and set aside with the chicken.

   Timer 2 min

3. 3

   Add the remaining oil and stir-fry the carrots and peas.

   Timer 3 min

4. 4

   Add the garlic and ginger, cooking 30 seconds, then add the cauliflower rice.

   Timer 1 min

5. 5

   Stir-fry until the cauliflower is tender but not mushy.

   Timer 6 min

6. 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.

Keto · Gluten-Free · ~$12