Cauliflower Fried Rice with Chicken
End your fried rice cravings with this low carb version! Uses leftovers to create a delicious lunch or supper meal.
Servings: 2
Calories: 222kcal
Ingredients
- 1 tablespoon olive oil
- ½ medium head cauliflower
- 1 carrot
- 2 ribs celery
- ½ bell pepper
- ¾ cup leftover cooked meat , chopped
- 1 tablespoon stir fry sauce , low carb
Instructions
- Roughly chop cauliflower, then finely chop in food processor to form "rice". Place in bowl and set aside.
- Roughly chop all other vegetables then finely chop in food processor.
- Heat oil in wok until a drop of water sizzles. Add cauliflower to wok along with other chopped veggies. Stir fry until all veggies are tender crisp.
- Add meat and sauce to wok and stir fry until thoroughly heated.
- Serve.
Notes
Pro Tips
- Use frozen cauliflower-rice from grocery for quicker meal prep
- Use leftovers from Rotisserie Chicken, Low Carb Skillet Chicken Tenders, Honey Roasted Chicken, or Roasted Herb Pork Tenderloin
- Use any fresh veggies you have on hand- ideas include green beans, green onions, asparagus, peppers, cabbage
- Canned foods work too! Water chestnuts, bamboo shoots, bean sprouts, etc.
- Other misc add ins: peanuts, almonds, chinese seasonings and sauces
Nutrition
Calories: 222kcal | Carbohydrates: 13g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 629mg | Potassium: 793mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6265IU | Vitamin C: 111mg | Calcium: 58mg | Iron: 1.4mg