Description

This easy low-carb dinner swaps white rice for riced cauliflower, combining tender chicken and scrambled eggs in a flavorful stir-fry. Ready in under 30 minutes, it fits keto, paleo, and gluten-free diets without sacrificing taste.

Ingredients

Scale

1 medium head cauliflower (about 4 cups riced)

1 lb chicken breast, diced

2 large eggs, lightly beaten

2 tbsp olive oil or sesame oil

2 garlic cloves, minced

1/2 cup onion, finely chopped

1 cup mixed vegetables (peas, carrots, corn)

2–3 tbsp soy sauce or tamari

2 green onions, sliced

salt and black pepper to taste

Instructions

1. Cut cauliflower into florets and pulse in a food processor until rice-like.

2. Heat 1 tbsp oil in a skillet over medium-high heat and stir-fry chicken until cooked through, 5–6 minutes; remove and set aside.

3. Add oil if needed and scramble eggs until just set; remove and set aside with chicken.

4. Sauté garlic and onion in the same pan until fragrant, about 1 minute, then add mixed vegetables and cook until tender.

5. Add riced cauliflower and stir-fry for 4–5 minutes until slightly firm and fluffy.

6. Return chicken and eggs to the pan, pour in soy sauce, and toss to combine; season with salt and pepper.

7. Remove from heat, garnish with green onions, and serve warm.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: dinner
Method: stir-fry
Cuisine: asian

Nutrition

Serving Size: 1 serving (about 1 cup)
Calories: 280
Sugar: 4
Sodium: 550
Fat: 12
Saturated Fat: 3
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 15
Fiber: 5
Protein: 20
Cholesterol: 155

Keywords: cauliflower fried rice, low-carb dinner, riced cauliflower, healthy stir-fry, chicken fried rice, keto recipe, gluten-free dinner