Description
A low-carb, high-protein take on fried rice using ground chicken, riced cauliflower, and fresh vegetables. Free from pork and alcohol, this recipe offers restaurant-quality flavor with a crispy texture and halal-friendly ingredients.
Ingredients
Ground Chicken (1 lb, 90% lean)
Cauliflower Rice (4 cups, fresh or frozen, thawed and drained)
Peas (1/2 cup, frozen or fresh)
Eggs (2 large, optional)
Carrots (1 cup, diced; substitute with bell peppers)
Garlic (3 cloves, minced)
Soy Sauce (2 tbsp, low-sodium or tamari)
Kosher Salt (to taste)
Ground Black Pepper (to taste)
Olive Oil (2 tbsp)
Instructions
Rinse and drain frozen cauliflower rice. Microwave for 3 minutes to remove moisture
Grate carrots by hand or with a vegetable chopper
Beat eggs in a small bowl
Heat 1 tbsp olive oil in a skillet over medium-high heat. Brown ground chicken (5-7 minutes) and break into pieces
Push chicken to the skillet edge. Add remaining oil and sauté garlic, carrots, and peas for 3 minutes
Microwave cauliflower rice and add to skillet. Cook 5 minutes, stirring frequently
Crack eggs (if using) directly into the skillet and cook until set
Stir in soy sauce, salt, and pepper to taste
Notes
Use a non-stick skillet for easier cooking
Replace carrots with bell peppers for crunch
Add frozen mixed vegetables (corn, peas, carrot) for extra carbs
Letting the chicken rest prevents overcooking
Store leftovers in the fridge for up to 3 days or freeze for 2 months
- Prep Time: 15
- Cook Time: 25
- Category: Trending
- Method: Stir-Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving (~2 cups)
- Calories: 375
- Sugar: 4g
- Sodium: 1160mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
