Cauliflower Fried Rice with Chicken
- April 8, 2019
Jennifer Anthony & Mary Jo McVay
You’ll love this veggie-filled version of fried rice.
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INGREDIENTS
1 tbsp coconut oil
1 large onion, diced
2 large carrots, diced
1 red bell pepper, diced
¼ tsp sea salt
½ tsp ground black pepper
1 tsp ground ginger
½ tsp garlic powder
1 lb cauliflower rice
½ cup coconut aminos OR soy sauce
2 eggs, scrambled
½ cup green onions
8 oz cooked chicken, shredded
DIRECTIONS
1
In a large skillet, heat coconut oil and add onion, carrot, bell pepper and cook until soft, about 7 - 9 minutes, adding salt, pepper, ginger, and garlic powder.
Once vegetables are tender, add cauliflower rice and coconut aminos and cook for another 5 minutes.
Push vegetable mixture to one side of the pan and add scrambled eggs to empty side of the pan. Cook eggs fully and then mix in to vegetable mixture. Add cooked chicken. Stir in green onions, remove from heat and serve.
COUNTS AS
2 1/2 Proteins, 2 Vegetables
NOTES
VIEW NUTRITION FACTS
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 318
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 37g13%
- Dietary Fiber 13g52%
- Sugars 22g
- Protein 26g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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