Cauliflower Fried Rice with Chicken
Hello, everyone! Today, I'm sharing my recipe for delicious low carb, super healthy and extra yummy Cauliflower Fried Rice with Chicken.
I like to use boneless skinless chicken thighs because they're much more juicier than white meat and don't have much more fat at all, if you trim the fat off like I do. You can also use beef, pork or lamb, a meat substitute or even leave the meat out entirely.
I had heard of cauliflower rice in the past and had always wanted to try to make it, but I'm not a 100% fan of cauliflower (maybe 75%) and my hubby was never a fan of cauliflower until he tried mine. Score!!! ;-)
It's very simple to make and I find that cauliflower rice tastes best prepared in an Asian style with soy sauce or some kind of Asian seasonings. I've prepared it other ways but this is the best one, in my opinion.
My recipe calls for basil, but I have also made it with cilantro instead, and both are equally amazing. We do have a couple of friends that for some reason, do not like cilantro. Being Latin, I happen to love it. I could literally bathe in it. Lol.
I do love the essence of ginger in my recipe and you can use fresh ginger if you prefer but I happen to like the more delicate taste of the dried variety. Feel free to add any other ingredients of your liking.
I do know that once you do eat this Cauliflower Fried Rice, you'll love it and make it again and again.
Cauliflower Fried Rice with Chicken
Amazing, low fat, low carb, Asian cauliflower fried rice.
Makes: 4-6 Servings
Prep time:
Cook time:
- 2 eggs, scrambld
- 2 lbs chicken thighs, boneless and skinless, cubed
- 1 tbsp avocado or olive oil (to marinate chicken)
- 1 tsp ground ginger (to marinate chicken)
- 1 tbsp avocado or olive oil (to sauté onions and garlic)
- 1 med onion, chopped
- 5 cloves garlic, chopped
- 1 tsp dried ground ginger
- 2 1 lb packages raw cauliflower rice
- 3 tsp dried basil
- 3 fl oz low salt soy sauce
- 1/2 cup water
- 1/2 cup frozen peas (thawed)
- In a medium mixing bowl, mix the cubed chicken thighs with 1 tsp dried ginger and oil and let marinate for 10 minutes or longer.
- In a large sauté pan, using cooking spray, scramble the two eggs in the pan until soft. Remove from pan and place into a small bowl to the side.
- In the sauté pan, add the oil, onion, garlic, 1 tsp dried ginger. Sauté the onions and garlic on medium heat, until translucent. Add the chicken cubes, stir and sauté until the chicken is 80% cooked. Add the cauliflower rice, basil, soy sauce, and water and cook until chicken is cooked and the cauliflower rice is tender.
- Toss in the thawed peas and gently toss for 1 minute then remove from heat.
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