Want the taste of Chinese food without all the calories, fat and carbs? This is the perfect one-pot dish that’ll fulfill that craving without the guilt.
If you haven’t yet been introduced to cauliflower rice, you’ve been missing out! It’s a similar texture to rice but has all of the benefits of a veggie, rather than a carb! You can now buy it pre-packaged at most grocery stores and save yourself the time from shredding the cauliflower yourself (you simply do this with a cheese grater if necessary).
Another reason to love this dish.. it can easily be made in one pot for less mess and I often make enough for leftovers for days.
Chicken Fried “Rice”
- 1 head of cauliflower (about 2½ cups chopped in a food processor or grater) or 1 bag
- 1 pounds chicken breasts (chopped)
- 1 Tablespoon garlic
- 2 Tablespoons sesame oil
- 1 small white onion
- 2 cup frozen peas
- 2 cup chopped carrots
- 1/4 cup soy sauce (more or less to taste)
- 4 eggs, lightly beaten
- 2 Tablespoons chopped green onions (optional)
- Chop carrots, onions, green onions and chicken into small pieces. Set aside.
- Heat sesame oil over low heat and saute onions, 1/2 of the green onions, and carrots for 5 minutes or so. (I like to use my dutch oven for this dish since it’s a huge pot and veggies get a good sear in it)
- If cauliflower isn’t already shredded, then add it to the food processor
- Add cauliflower rice and peas to pot and let it cook for another 5 minutes.
- In a separate saute pan, sear chicken until cooked and mixed with vegetables.
- Push all vegetables/chicken, over to one side of the pot and cook eggs while stirring occasionally. After two minutes or so, mix all of the ingredients together and add soy sauce.
- Serve with extra green onions and drizzle sesame oil on top
A healthy eating series focusing on simple, low carb/sugar dishes in 30 minutes or less. For more info on how MS affects my eating habits, click here.