I have a guest post today from someone very special……my sister! She made this amazing recipe and wanted to share it. She’s a big traveler and tries to eat as healthy as she can when she’s between trips. Check out her awesome recipe for Chicken Fried Cauliflower Rice! Her recipe calls for fresh cauliflower but if you want to cut down on some time, I included a link to get already prepared cauliflower rice.
Travel and food come hand in hand. If you are not going to another country and trying their native foods, you’d be missing out on the experience. As the owner of Wanderlust Jetsetter Travel Agency, you can bet I am out of the country once every quarter of the year. The downside to this is constantly battling with gaining vacation pounds and trying to shed them in between your next travels. When I’m at home, things can get pretty boring as far as the dinner table goes. I constantly look for new and healthy ideas to make. Recently, I discovered cauliflower rice. It is essentially cauliflower shaven in the shape of rice, and some of the recipes that come out of it are incredible. You can find it frozen at a local health food store such as Trader Joes, or make your own. In this lower carb recipe, I will walk through the steps of making the rice yourself. Serve this dish as a side or as your whole meal!
Ingredients:
2 Tablespoons Sesame Oil
1 Pound Chicken Breast
1 Cup Frozen Peas and Carrots
6 Green Onion Stalks
2 Cloves Minced Garlic, chopped
1 Head Cauliflower
2 Eggs
6 Tablespoons Soy Sauce
Instructions:
1) Dice chicken into bite size pieces, add 1 tablespoon sesame oil on medium heat and cook chicken thoroughly.
2) As the chicken is cooking, use a cheese grater to shred the cauliflower, set aside.
3) Once chicken is finished, set this aside also. Add second tablespoon of oil to wok and add garlic, green onion, peas, and carrots. Sauté for around 5 minutes on medium heat. Use this time to dice your now cooked chicken if you notice some pieces are too large.
4) Add cauliflower into wok and continue cooking for another 5 minutes. Add chicken back into wok once the mixture is fulling sautéed.
5) Beat your two eggs, push the rice mixture to one side of the wok and add the eggs to the other. Beat continuously and stir into rice mixture evenly once you notice the egg starting to cook.
6) Add 6 tablespoons of soy sauce.
Ingredients
- 2 Tablespoons Sesame Oil
- 1 Pound Chicken Breast
- 1 Cup Frozen Peas and Carrots
- 6 Green Onion Stalks
- 2 Cloves Minced Garlic, chopped
- 1 Head Cauliflower
- 2 Eggs
- 6 Tablespoons Soy Sauce
Method
- Dice chicken into bite size pieces, add 1 tablespoon sesame oil on medium heat and cook chicken thoroughly.
- As the chicken is cooking, use a cheese grater to shred the cauliflower, set aside.
- Once chicken is finished, set this aside also. Add second tablespoon of oil to wok and add garlic, green onion, peas, and carrots. Sauté for around 5 minutes on medium heat. Use this time to dice your now cooked chicken if you notice some pieces are too large.
- Add cauliflower into wok and continue cooking for another 5 minutes. Add chicken back into wok once the mixture is fulling sautéed.
- Beat your two eggs, push the rice mixture to one side of the wok and add the eggs to the other. Beat continuously and stir into rice mixture evenly once you notice the egg starting to cook.
- Add 6 tablespoons of soy sauce.
You can also buy cauliflower rice at Traders Joe’s but you have to be quick. It sells out early in the day.