This recipe is a tasty low carb version of the classic chicken fried rice. My husband could barely tell that I used cauliflower instead of rice. What an easy way to sneak in more veggies!
1 Tbsp olive oil or sesame oil, divided
1 lb chicken breast, diced
4 c. riced cauliflower
¼ c. carrots, diced
¼ c. frozen peas
1 tsp onion powder
2 garlic cloves, minced
3 Tbsp soy sauce
- Heat 1 tsp oil in large skillet over medium high heat. Add chicken and cook. Remove from skillet and set aside.
- Whisk eggs in a bowl. Heat 1 tsp oil in skillet. Add eggs to skillet and scramble. Once cooked, remove from skillet and set aside.
- Heat remaining 1 tsp oil in skillet. Add garlic and cook 1-2 minutes, stirring often. Add cauliflower, carrots and peas and cook 3 minutes. Mix in onion powder.
- Add eggs, chicken and soy sauce to cauliflower mixture. Mix together and serve.