Low Carb Chicken Fried Rice
Excellent alternative to Chineese fried rice.
For 6 Serving(s)
- 2 tsp Sesame Oil
- 1 Tbsp Minced Garlic
- 1 lb Boneless Chicken Breast
- 1 small Onion
- 2 cups Frozen Peas and Carrots
- 6 each Green Onion stalks
- 2 med Eggs
- 1/4 cup Soy Sauce
Low Carb Chicken Fried Rice Directions
Roast 2 med heads of raw cauliflower in 250 degree oven for about 45 minutes.
Cut chicken into 1 inch cubes, chop onions and garlic.
Rice the cauliflower into small pieces. I like to use the food processor for this procedure.
In a wok or a large skillet, heat 1 teaspoon of the sesame oil over medium-high heat. Add the garlic and stir constantly using a wooden spoon or spatula for 1 minute or until fragrant.
Increase the heat to high and add the chicken. Cook for 4 to 6 minutes, turning and moving the chicken constantly while cooking. Scrape the chicken and garlic onto a plate and set aside.
Add the remaining 1 teaspoon of sesame oil to the pan. Once hot, add the onion, peas and carrots, and half of the green onions and stir-fry, constantly moving the mixture until the onions and carrots soften, 3 to 5 minutes.
Push the vegetables to the outer edges of the wok or skillet to open up the center. Crack the eggs into the pan and scramble. When the eggs are cooked through, combine with the vegetables. Reduce the heat to medium.
Add the reserved chicken, riced cauliflower , soy sauce to the vegetable mixture and stir to combine.
The key is to dry the cauliflower out as much as possible without burning. Times may vary depending on the size of cauliflower your dealing with.