Description
A simple and quick chicken fried rice dish made with cauliflower rice for a low-carb option, ready in about 10 minutes.
Ingredients
Scale
- 2 cups cooked chicken, diced
- 2 cups cauliflower rice
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 eggs
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- In a large skillet, heat the sesame oil over medium heat. Add the cauliflower rice and stir-fry for about 3-4 minutes until tender.
- Push the cauliflower rice to the side of the skillet and add the mixed vegetables. Stir-fry for another 2-3 minutes.
- Crack the eggs into the skillet and scramble until cooked through.
- Add the diced chicken and soy sauce to the skillet, stirring everything together. Cook for an additional 2-3 minutes until heated through.
- Season with salt and pepper to taste, and garnish with sliced green onions before serving.
Notes
Serve hot with lime wedges, extra soy sauce, or sriracha for added flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg
Keywords: chicken fried rice, quick meal, low-carb recipe, easy recipe, weeknight dinner