Chicken Cauliflower Fried Rice

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos is lower in sodium and gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier and can be used for frying.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while thighs are less expensive.

peas

🥗Healthier: edamame

💰Cheaper: frozen mixed vegetables

Edamame is a protein-rich alternative, while mixed veggies are cost-effective.

Heat a deep skillet with a little bit of olive oil.

Add 4.5 ounces of chicken breast to the skillet and brown it.

Once the chicken is browned, add garlic to the skillet and cook until fragrant.

Set the chicken and garlic aside to keep warm.

Add 1.5 cups of chopped cauliflower to the skillet and stir-fry it with the remaining oil.

Add 3/4 cup of snap peas and 3/4 cup of asparagus to the skillet, stir-frying until tender.

Push the vegetables to the side of the skillet and add 1/2 cup of egg beaters in the middle.

Allow the egg beaters to cook without stirring until they start to set.

Once the eggs are beginning to cook, scramble them and mix with the vegetables.

Add 2 tablespoons of low-sodium soy sauce and combine everything well.

Leave the dish in the pan to keep warm until serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens