Low Carb Chicken Fried Cauliflower
Decrease the carbohydrates in traditional fried rice by substituting riced cauliflower for standard rice.Alternatively, you can mix half rice, half cauliflower rice for a more traditional flavor profile. Keep in mind the cauliflower will give off a different flavor than standard rice, so adding the spices and flavors are key to make it more traditional.
Ingredients
- 10 oz chicken thighs
- 1 tbsp sesame oil
- Season chicken with salt, pepper, garlic powder, ginger powder
- 1 lb riced cauliflower
- 3 large carrots, finely diced
- ½ onion, finely diced
- 1 tbsp chopped garlic
- 1 cup chopped kale
- 3 - 4 tbsp soy/tamari sauce
- 1 - 2 tsp sriracha
- 2 tsp sesame oil
- 1 tsp rice vinegar
- 3 eggs
Instructions
- Start by cooking the chicken. Heat a large skillet on medium-high heat. Season the chicken thighs with salt, pepper, garlic powder, and ginger powder.
- Spread the sesame oil in the pan and place chicken seasoning-side down on the oil. Re-season the other sides of the chicken with the same seasoning.
- Cook the chicken for 5-7 minutes on each side. The chicken should brown and be 165° internal temperature.
- Set the cooked chicken aside. Once cooled, chop into bite-sized cubes.
- Heat a large skillet (or use the same one from cooking the chicken) on medium-high heat.
- Add 1 tsp sesame oil to the pan.
- Add the onion, carrots, and chopped garlic. Cook for 5-6 minutes or until onions are slightly translucent.
- Add the cauliflower and kale. Cover and let cook for 3-4 minutes.
- Remove the cover and add soy sauce, sriracha, another 1 tsp sesame oil, 1 tsp rice vinegar. If you like spicy, add more sriracha. Stir well until sauce is well mixed.
- Make a well in the middle of the pan by moving the vegetable mixture to the outside of the pan.
- Add a little extra oil to the middle part of the pan that’s showing. Add the 3 eggs and scramble eggs until cooked in the middle of the pan. Once the eggs are cooked, mix cauliflower rice in and combine well with the cooked egg.
- Add the cooked chopped chicken and stir together.
- Serve immediately. Optional add chopped scallions on top or drizzle with extra sriracha.
- Keep leftovers in the fridge for up to 3 days.
Notes
1/6 recipe with 100% cauliflower rice: 225 calories, 8 g carbohydrates
1/6 recipe with 50% cauliflower rice and 50% cooked brown rice: 280 calories, 21 g carbohydrates
1/6 recipe with 100% cooked brown rice: 340 calories, 34 grams carbohydrates
Nutrition
Calories: 225kcalCarbohydrates: 8g