Chicken fried rice has always been an indulgence for my husband and me, we probably get it 3-4 times a year whenever we're in the mood for Chinese or Thai food. We have Benihana restaurants here in CA and they make really delicious chicken fried rice. I did a search and found a few recipes that were inspired by Benihana's rice, but instead of white rice I used cauliflower rice. If you're unfamiliar with cauliflower rice, it's just cauliflower you run through the food processor to chop it up into "rice." It's yummy, quick, and saves on the carbohydrates. The best thing about this recipe is you can use whatever you have on hand; in my case, whatever I had in the freezer.
Cauliflower Chicken Fried Rice
- 2 heads of Cauliflower, makes about 6 cups of "rice"
- 2 large Chicken Breasts, diced
- 2 cups chopped frozen Onions and Peppers
- 1 cup frozen diced Carrots, Peas, and Corn
- 1 cup frozen Peas
- 4 Eggs, beaten
- 1/4 cup Low Sodium Soy Sauce
- Sesame Seeds, for garnish
- Salt and Pepper, to taste
- Sriracha, optional
- 1/2 Tbsp vegetable oil
- 3 Tbsp Garlic Butter, I use Kerrygold
In a wok or large skillet add the vegetable oil and the chicken. Season with salt and pepper, cook over medium heat until cooked through, about 5 minutes. Once the chicken is cooked through, add the garlic butter and coat the chicken. Remove from pan and set aside. In the same pan add the fresh or frozen vegetables and cook until tender. Make sure you cook the vegetables long enough to remove the excess water so the rice won't be soggy. Add in the cauliflower rice and cook a few more minutes to take the raw edge off the cauliflower. Create a well in the center of the vegetable mixture and scramble the eggs. Once the eggs are cooked, add the chicken back into the pan and stir in the soy sauce. Be sure you cook the mixture long enough to get it dry. The first time I made this the rice was a little soggy because I didn't dry out the vegetables. Garnish with Sriracha and sesame seeds and enjoy!
We eat this as a meal, but it can be served as a side and stretched to serve more than 6. Per serving this is: 238 calories, 10 net carbs, 9 grams of fat, and 18 grams of protein.