Summary:
An easy cauliflower rice stir fry with chicken and scrambled eggs. Low carb and keto friendly.
INGREDIENTS
- 3 cups riced cauliflower (about 12 ounces)
- 2 chicken breasts cubed
- 2 large eggs
- 3/4 cup chopped carrots
- 1/2 cup peas
- 1/4 cup
low-sodium soy sauce - 3 tablespoons
sesame oil - 2 scallions thinly sliced (about 1/4 cup)
INSTRUCTIONS
- Heat sesame oil in a large pan over medium heat for a few minutes or until hot.
- Add chicken and carrots and cook until tender, about 10 minutes, stirring frequently.
- Increase to medium-high heat. Any liquid released from cooking the chicken should be mostly evaporated; if not, let simmer for a few minutes to reduce the liquid in the pan.
- Add peas and crack eggs over the pan. Immediately stir in the eggs, scrambling them as you mix together with the other ingredients. Stir until the eggs are cooked and well-scrambled, a few minutes. At this point, the pan should be dry and not wet.
- Add riced cauliflower and evenly pour the soy sauce over the ingredients. Stir to mix everything together and to coat with the sauce. Cook until the cauliflower rice is tender, about 5 minutes, stirring frequently. The cauliflower will shrink a bit when it’s cooked.
- Remove the pan from heat. Stir in sliced scallions and serve while hot.
NUTRITION
This recipe yields 9.5 g net carbs per serving.
This stir-fry is quick to make (less than 30 minutes), using one pan on the stovetop and adding ingredients in stages, frying until everything is cooked through. This will need a large frying pan (at least 12 inches wide) or a wok. Leftovers for this recipe can be stored in a covered container in the fridge, and they reheat well using the microwave.
| Nutrition Facts Per Serving |
| Calories 420 | |
| Total Fat 20g | 30% |
| Â Â Â Saturated Fat 3g | 16% |
| Â Â Â Trans Fat 0g | |
| Cholesterol 211mg | 70% |
| Sodium 820mg | 34% |
| Potassium 820mg | 23% |
| Total Carb 14.5g | 5% |
| Â Â Â Dietary Fiber 5g | 19% |
| Â Â Â Sugars 7.5g | |
| Protein 43g |
PHOTOS
NOTES & TIPS
This stir-fry is quick to make (less than 30 minutes), using one pan on the stovetop and adding ingredients in stages, frying until everything is cooked through. This will need a large frying pan (at least 12 inches wide) or a wok. Leftovers for this recipe can be stored in a covered container in the fridge, and they reheat well using the microwave.
