Healthy Cauliflower Fried Rice
A lower carbohydrate alternative that will have you enjoying all the flavors of rice without any guilt!
Recipe - Downers Grove, IL
Healthy Cauliflower Fried Rice
Prep Time12 Minutes
Servings4
Cook Time3 Minutes
Ingredients
1 medium-size head of cauliflower, stem removed
3 Tbsp. Fresh Thyme olive oil, divided
2 large Fresh Thyme eggs, lightly beaten
3 (5-6 oz.) boneless, skinless chicken breast halves, chopped
Fresh Thyme fine sea salt, to taste
Ground black pepper, to taste
2 tsp. minced garlic
1 (10-oz.) pkg. Fresh Thyme frozen peas and carrots, thawed
1 cup sugar snap peas, thawed if frozen
3 green onions, chopped
3 Tbsp. low-sodium soy sauce
1 Tbsp. sesame oil
Directions
- Chop and rinse cauliflower. Working in batches, process cauliflower in a food processor to a fine, ricelike texture.
- In wok or large skillet, heat 1 Tbsp. oil over medium-high heat. Add the eggs; scramble. Transfer eggs to a bowl and set aside.
- Season chicken with salt and pepper. Heat 1 Tbsp. oil in the wok and cook chicken 6 minutes or until no longer pink, stirring constantly. Transfer chicken to bowl with eggs.
- Heat 1 Tbsp. oil in wok and add garlic, riced cauliflower, peas and carrots, sugar snap peas and green onions. Cook 3 minutes, stirring constantly. Return scrambled eggs and chicken to the wok and stir in soy sauce and toasted sesame oil. Cover and cook 5 minutes or until vegetables are crisp-tender.
Nutritional Information
Each serving contains: 375 calories, 19 g fat, 3 g saturated fat, 0 g trans fat, 170 mg cholesterol, 745 mg sodium, 18 g carbohydrates, 6 g fiber, 8 g sugar, 33 g protein. Daily values: 36% vitamin A, 84% vitamin C, 6% calcium, 14% iron.
12 minutes
Prep Time
3 minutes
Cook Time
4
Servings
Directions
- Chop and rinse cauliflower. Working in batches, process cauliflower in a food processor to a fine, ricelike texture.
- In wok or large skillet, heat 1 Tbsp. oil over medium-high heat. Add the eggs; scramble. Transfer eggs to a bowl and set aside.
- Season chicken with salt and pepper. Heat 1 Tbsp. oil in the wok and cook chicken 6 minutes or until no longer pink, stirring constantly. Transfer chicken to bowl with eggs.
- Heat 1 Tbsp. oil in wok and add garlic, riced cauliflower, peas and carrots, sugar snap peas and green onions. Cook 3 minutes, stirring constantly. Return scrambled eggs and chicken to the wok and stir in soy sauce and toasted sesame oil. Cover and cook 5 minutes or until vegetables are crisp-tender.
