Cauliflower Rice Stir-Fry with Chicken and Mushrooms
Nutritional Information
A low-carb cauliflower rice stir-fry using fresh chicken, mushrooms and eggs for texture and protein. Cooked without oil: use the chicken's juices and a splash of lemon for flavor.
This recipe is originally for 2 servings. How many are you cooking for today?
- 14 1/8 ozs cauliflower florets (to pulse into rice)
- 7 ozs boneless skinless chicken breast, cut into bite-sized pieces
- 5 1/4 ozs mushrooms, sliced
- 2 pcs large eggs
- 1 tablespoon fresh ginger, grated
- 1 tablespoon green onions, chopped
- 1 tablespoon fresh lemon juice
- 1 pinch sea salt
Pulse cauliflower florets in a food processor until grain-like (or grate by hand) to make cauliflower rice.
In a large nonstick skillet over medium-high heat, add chicken pieces and cook until nearly done, stirring occasionally. Add mushrooms and ginger; cook until mushrooms release moisture and chicken finishes.
Push ingredients to the side of the pan, crack in eggs and scramble until just set. Stir eggs into the mixture, add cauliflower rice and lemon juice, and toss until cauliflower is tender (5–7 minutes). Season with salt and green onions and serve.
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