Low Carb Cauliflower Fried Rice
You definitely don't want to miss this Low Carb Cauliflower Fried Rice! It will have you feeling like you are eating the "real thing", minus the carb-overload feeling you get after eating rice.
- 1 head cauliflower
- 1 teaspoon sesame oil
- 2 eggs
- 1 tablespoon avocado oil
- 8 ounces boneless skinless chicken thighs cut into ½-inch cubes
- ¼ cup diced onion
- 1 cup zucchini diced
- 1 cup mushrooms sliced
- ¼ cup coconut milk
- 3 tablespoons coconut aminos
- For Topping: Toasted Sesame Seeds Sriracha
Cut the cauliflower in half, and remove the core. Cut into florets.
Grate cauliflower using a box grater or pulse in the food processor until riced. If you are using a food processor, be careful not to over process, or you will have mashed cauliflower!
Heat sesame oil in a large skillet or wok over medium-high heat.
Whisk the eggs and season to taste with salt and pepper. Add to the skillet and cook until just set, (About 3 minutes.) Transfer to a plate and cut into large pieces.
Add a tablespoon of oil to the pan and add chicken — Cook for 2 minutes.
Stir in onion, and cook for 2 minutes more.
Add zucchini and mushrooms and cook for 2 to 4 minutes.
Mix in cauliflower rice, eggs, coconut milk, and coconut aminos. Season to taste with salt and pepper. Cook, stirring often, for 5 to 6 minutes more.
Calories: 228kcal | Carbohydrates: 12g | Protein: 17g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 135mg | Sodium: 384mg | Potassium: 801mg | Fiber: 3g | Sugar: 4g | Vitamin A: 195IU | Vitamin C: 76.1mg | Calcium: 57mg | Iron: 2.1mg