Cauliflower 'Fried Rice' with Chicken and Egg
Nutritional Information
A one-skillet, low-carb take on fried rice using riced cauliflower, shredded chicken thighs, and scrambled eggs — whole-food ingredients only and minimal added fat.
This recipe is originally for 3 servings. How many are you cooking for today?
- 1 1/2 lbs boneless skinless chicken thighs (about 3 x 8 oz), cooked and shredded
- 6 cups cauliflower florets, pulsed into rice-sized pieces
- 3 eachs large eggs
- 1 cup diced bell pepper (red or green)
- 3 tablespoons chopped scallions
- 1 teaspoon fresh grated ginger
- To taste sea salt and black pepper
Heat a large skillet over medium heat. Add shredded chicken to warm and set aside.
Add cauliflower 'rice', diced pepper, and grated ginger to the skillet. Sauté, stirring, until cauliflower is tender-crisp, about 6–8 minutes.
Push cauliflower to one side of the pan. Crack eggs into the empty side, scramble until set, then mix through the cauliflower.
Fold in shredded chicken and scallions, season with salt and pepper, heat through, and serve.
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