Cauliflower Chicken Fried Rice
A quick and easy meal idea that uses cauliflower rice instead of white rice, healthing up this popular Chinese dish.
Servings: 6 servings
- 2 tbsps sesame oil
- 1 onion diced
- 1.5 cups peas and carrots frozen
- 2 eggs
- 1 1/2 cups cooked diced chicken
- 3 cups cauliflower rice roughly 1 bag of the Green Giant riced cauliflower
- 1 tsp garlic powder
- 2 tbsps coconut aminos or soy sauce
- 1 green onion diced
Heat the sesame oil in a cast iron pan over medium heat. Wait until it's nice and hot.
Add the onion and frozen peas and carrots vegetables and saute for 5-7 minutes or until vegetables are soft and onion is translucent. If you're using frozen cauliflower, microwave it now while the vegetables cook.
Add the egg and scramble it together until cooked.
Add the diced chicken, garlic powder, cauliflower, and coconut aminos. Stir together untli there's no liquid at the bottom from the soy sauce. Taste and adjust seasonings.
Top with green onions and serve.
This dish is perfect for meal prep. So make it ahead of time and eat it all week.
Full recipe: 6 green, 1 red, 1 yellow, 6 tsps.
Per serving: 1 green, 1/6th red, 1/6th yellow, 1 tsp.
I do not personally count anything below 1/4 of a container
Serving: 1g | Calories: 174kcal | Carbohydrates: 11g | Protein: 14g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 81mg | Sodium: 213mg | Potassium: 440mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3437IU | Vitamin C: 44mg | Calcium: 44mg | Iron: 1mg