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Chicken Fried Cauliflower Rice Recipe

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Chicken and Cauliflower Fried Rice (Grain Free, Paleo)
Chicken and Cauliflower Fried Rice (Grain Free, Paleo) from deliciouslyorganic.net

Description

This recipe is a healthy and delicious alternative to traditional chicken fried rice. Instead of using rice, this recipe uses cauliflower rice, which is a great low-carb option. The chicken is cooked in a flavorful sauce and combined with the cauliflower rice and vegetables for a tasty and filling meal.

Prep Time

Preparation for this dish takes about 20 minutes.

Cook Time

Cooking time is about 20-25 minutes.

Ingredients

  • 1 head of cauliflower, riced
  • 2 boneless, skinless chicken breasts, cubed
  • 1 red bell pepper, sliced
  • 1 yellow onion, sliced
  • 2 garlic cloves, minced
  • 1 egg
  • 3 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1/4 teaspoon black pepper
  • Green onions, chopped (optional)

Equipment

  • Large skillet or wok
  • Knife and cutting board
  • Bowl for mixing sauce

Method

  1. Begin by preparing the cauliflower rice. Cut the head of cauliflower into small florets and pulse in a food processor until it resembles rice.
  2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Add another tablespoon of vegetable oil to the skillet and add the sliced onion and red bell pepper. Cook for 3-4 minutes until the vegetables are slightly softened.
  4. Add the garlic and cook for another minute until fragrant.
  5. Push the vegetables to one side of the skillet and crack the egg into the other side. Scramble the egg until cooked through, then mix in with the vegetables.
  6. Add the cauliflower rice to the skillet and stir to combine with the vegetables and egg.
  7. In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, sugar, and black pepper. Pour the sauce over the cauliflower rice and stir to combine.
  8. Add the cooked chicken back to the skillet and stir to combine with the cauliflower rice and vegetables.
  9. Cook for another 3-4 minutes until everything is heated through and the cauliflower rice is slightly crispy.
  10. Garnish with chopped green onions if desired and serve hot.

Notes

This recipe is a great way to use up any leftover vegetables you may have in your fridge. You can also add in other protein sources like shrimp or tofu for a different twist.

Nutrition Info

This recipe makes 4 servings with the following nutrition information per serving:
  • Calories: 305
  • Protein: 27g
  • Fat: 15g
  • Carbohydrates: 16g
  • Fiber: 5g
  • Sugar: 8g

Recipe Tips

To make this recipe even easier, you can use pre-riced cauliflower from the grocery store. You can also use a pre-made stir-fry sauce if you don't have the ingredients for the homemade sauce on hand. This recipe is great for meal prep and can be stored in the fridge for up to 4 days.

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