CAULIFLOWER Chicken FRIED RICE - KETO

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: liquid aminos

Coconut aminos is lower in sodium and suitable for paleo diets.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier and more versatile.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories.

peas

🥗Healthier: edamame

💰Cheaper: frozen mixed vegetables

Frozen mixed vegetables are often cheaper and convenient.

Process cauliflower florets in a food processor until you have about 3 cups worth of cauliflower rice.

Prepare all ingredients (mise en place) before cooking.

Heat a couple of tablespoons of chili oil in a wok.

Add 6 pounds of spring onions and 4 cloves of minced garlic to the wok, sautéing together.

Add 2 ounces of small pieces of chicken breast to the wok and sauté until cooked.

Add 1 cup of sliced mushrooms to the wok and sauté until cooked.

Add 1 cup of mixed peppers to the wok and sauté until cooked.

Remove all the sautéed ingredients from the wok and set aside.

Add a couple more teaspoons of chili oil to the wok and add the cauliflower rice, cooking until it gets a little color.

Return the sautéed vegetables and chicken back to the wok and mix everything together.

Add 2 tablespoons of dark soy sauce and 2 tablespoons of sriracha sauce, mixing well.

Move the mixture to one side of the wok and add 1 beaten egg to the empty side, scrambling it until cooked.

Mix the scrambled egg into the cauliflower rice mixture.

Finish with sliced spring onion leaves for freshness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens