Name: Keto Cauliflower Fried Rice (Standard)
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb Boneless, skinless chicken breast-cubed; 1 tbsp Vegetable oil; 1 tbsp Vegetable oil; 1/2 cup Yellow onion-diced; 2 cloves Garlic-minced; 1 tsp Fresh ginger-grated; 12 oz Frozen mixed vegetables (peas and carrots blend)-thawed; 1 large head Cauliflower-riced; 1/4 cup Low-sodium soy sauce (or tamari for gluten-free); 1 tbsp Sesame oil; 2 large Eggs-beaten; 1 tbsp Vegetable oil; 2 tbsp Green onions-sliced, for garnish

Recipe tier

1 lb 450 g Boneless, skinless chicken breast-cubed
1 tbsp 15 mL Vegetable oil
1 tbsp 15 mL Vegetable oil
1/2 cup 80 g Yellow onion-diced
2 cloves 10 g Garlic-minced
1 tsp 5 g Fresh ginger-grated
12 oz 340 g Frozen mixed vegetables (peas and carrots blend)-thawed
1 large head 700 g Cauliflower-riced
1/4 cup 60 mL Low-sodium soy sauce (or tamari for gluten-free)
1 tbsp 15 mL Sesame oil
2 large 100 g Eggs-beaten
1 tbsp 15 mL Vegetable oil
2 tbsp 10 g Green onions-sliced, for garnish

Equipment

Large skillet or wok
Small bowl

Instructions

🎙️ Cook with voice coach

Prepare the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the cubed Chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the cooked chicken from the skillet and set aside.
Sauté Aromatics and Vegetables: Add another 1 tablespoon of vegetable oil to the same skillet. Add the diced Yellow onion, minced Garlic, and grated Fresh ginger from the Vegetables & Aromatics group. Sauté for 2-3 minutes until fragrant.
Add Cauliflower and Mixed Vegetables: Add the thawed Frozen mixed vegetables and riced Cauliflower to the skillet. Cook for 5-7 minutes, stirring frequently, until the cauliflower is tender-crisp and any excess moisture has evaporated.
Scramble Eggs: Push the cauliflower mixture to one side of the skillet. Add 1 tablespoon of Vegetable oil to the empty side. Pour in the beaten Eggs and scramble until just set, then break into small pieces and mix with the cauliflower mixture.
Combine and Sauce: Return the cooked Chicken to the skillet with the cauliflower mixture. In a small bowl, whisk together the Low-sodium soy sauce and Sesame oil from the Sauce group. Pour the sauce over the entire mixture in the skillet. Toss everything together to coat evenly and heat through for 1-2 minutes.
Serve: Garnish with sliced Green onions and serve hot.

Nutrition per serving

Calories 380