Chicken Cauliflower “Fried Rice”
Ingredients
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2 chicken breasts
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1 head of cauliflower
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Cooking Spray
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2 eggs, lightly beaten
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2 tsp olive oil
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3 cloves garlic, minced
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1 cup sugar snap peas
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1 cup carrots, sliced
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¼ cup scallions, thinly sliced
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¼ cup plus 2 Tbsp low-sodium soy sauce (more for serving, optional)
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1 Tbsp sesame oil
Instructions
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Broil chicken breasts in the oven.
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While chicken is cooking, remove cauliflower from stem and break into chunks. Pulse the cauliflower in a food processor until coarse in texture, like rice. For this recipe you need about 4 cups of riced cauliflower. Any extra can be frozen for another time. (You can also use riced cauliflower that you have previously frozen.)
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Heat a small skillet over medium-high heat. Spray skillet with cooking spray. Add eggs and scramble. Remove from heat and set aside.
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Heat a large skillet over medium-high adding olive oil. Add garlic and cook, stirring constantly for 1 minute. Add snap peas, carrots and cauliflower. Stir-fry until the vegetables are tender, about 5 minutes. Remove chicken from oven once it is cooked through. Dice or shred chicken.
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Whisk together soy sauce and sesame oil. Stir the sauce, chicken and scallions into the vegetable mixture. Cook for an additional 2 minutes. Stir cooked eggs into the mixture. Serve with additional soy sauce if desired.