Name: Chicken Cauliflower Fried Rice
Prep time: 5 min
Total time: 5 min
Yield: 1
Ingredients: 100 grams Grilled Chicken; 150 grams Cauliflower; 150 grams Raw Vegetables From The Fit 50 List; 2 teaspoons Garlic - Minced; 1 teaspoon Fresh Ginger - Minced; 1 Medium Egg; 5 teaspoons Soy Sauce Or Coconut Aminos - Organic; 1 teaspoon Sesame Oil; 1 pinch Salt And Pepper To Season; 1/4 cup Fresh Herbs

Chicken Cauliflower Fried Rice

Indulge in the flavours of a classic fried rice with a healthy twist in this Chicken Cauliflower Fried Rice. By replacing traditional rice with cauliflower, you enjoy a lighter, lower-carb dish rich in fibre and nutrients. The addition of organic chicken, mixed vegetables, and scrambled egg provides a protein-packed, savoury meal that supports your well-being.

Courses: Dinner, Lunch

Print Recipe

Pin Recipe

Prep Time 5 mins Total Time 5 mins Difficulty: Beginner Servings: 1 Calories: 391

Instructions

In a skillet or wok, heat sesame oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant.
Add the mixed vegetables to the skillet, stir-frying until they are slightly tender. You can choose any veg from the Fit 50 list such as capsicum, carrot, mushroom etc.
Push the vegetables to one side of the skillet, add the scrambled egg to the other side, and scramble until cooked through.
Incorporate the shredded chicken into the skillet, stirring well to combine with the vegetables and eggs.
Add the cauliflower rice to the mixture, continuing to stir-fry until the cauliflower is cooked and has a rice-like texture.
Pour organic fermented soy sauce or coconut aminos over the mixture, ensuring it is evenly distributed. Season with salt and pepper to taste.
Continue cooking for an additional 5-7 minutes, allowing the flavors to meld and the cauliflower to absorb the sauce.
Garnish with fresh herbs and serve hot.

Chicken Cauliflower Fried Rice

Ingredients

Instructions

In a skillet or wok, heat sesame oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant.

Add the mixed vegetables to the skillet, stir-frying until they are slightly tender. You can choose any veg from the Fit 50 list such as capsicum, carrot, mushroom etc.

Push the vegetables to one side of the skillet, add the scrambled egg to the other side, and scramble until cooked through.

Incorporate the shredded chicken into the skillet, stirring well to combine with the vegetables and eggs.

Add the cauliflower rice to the mixture, continuing to stir-fry until the cauliflower is cooked and has a rice-like texture.

Pour organic fermented soy sauce or coconut aminos over the mixture, ensuring it is evenly distributed. Season with salt and pepper to taste.

Continue cooking for an additional 5-7 minutes, allowing the flavors to meld and the cauliflower to absorb the sauce.

Garnish with fresh herbs and serve hot.

Log In