Low Carb Cauliflower Fried Rice with Chicken
 
Prep time
Cook time
Total time
 
Cooked in one pan, this cauliflower fried rice makes for a tasty main meal or side dish. Trust me, you'll be wanting to make this on repeat.
Serves: 4
Ingredients
FOR THE CHICKEN + MARINADE:
  • 1 tbsp. Liquid Aminos
  • 1 tsp. Sherry Vinegar
  • 1 tbsp. Cornstarch
  • 1 tsp. Safflower Oil
  • 3 Boneless Skinless Chicken Breasts, cut into small chunks
FOR THE CAULIFLOWER FRIED RICE:
  • 2 Eggs, scrambled with salt + pepper
  • Safflower Oil, as needed (about 2 tbsp.)
  • 4 cups Cauliflower Rice
  • 4 Green Onions, sliced and divided
  • 3 Garlic Cloves, minced
  • 1 cup Frozen Peas & Carrots Blend
  • 1 tbsp. Toasted Sesame Oil
  • ¼ tsp. Ginger Powder
  • ¼ cup Liquid Aminos
  • 1 tsp. Chicken Boullion Powder
  • Salt + White Pepper, to taste
  • 2 tsp. Sesame Seeds, for garnish
  • 1 tbsp. Chopped Parsley or Cilantro, for garnish
  • Sriracha, for serving
Instructions
  1. Marinate the chicken for 5 - 10 minutes with the ingredients listed.
  2. Scramble the eggs over medium heat with a teaspoon of safflower oil, remove, and transfer to a plate.
  3. Add the marinated chicken to the wok. Sauté until internal temperature is 165F, about 5 minutes. Remove and transfer to the same plate as the eggs.
  4. Pour in a bit more safflower oil to the wok with the cauliflower rice, half the green onions, garlic, and frozen peas + carrots. Sauté for 8 minutes, or until slightly softened.
  5. Add the sesame oil, ginger powder, liquid aminos, and chicken bouillon. Continue to sauté until fragrant, about 2 minutes.
  6. Mix-in the chicken, eggs, and remaining green onions until combined. Season with salt and white pepper, as desired. Serve immediately with optional sesame seeds, herbs, and Sriracha.
Recipe by Slice of Jess at https://sliceofjess.com/low-carb-cauliflower-fried-rice-with-chicken/