Love fried rice but hate the excess calories? Try this healthy, low-calorie version tonight!
Makes 4 servings
296 calories per serving
• 1 tablespoon expeller-pressed coconut oil
• 1 pound boneless skinless chicken thighs, trimmed of fat
• 1 teaspoon freshly grated ginger
• 1 teaspoon minced garlic
• 1/2 teaspoon sea salt
• 3/4 cup carrots, diced
• 2 scallions, chopped (white and green parts)
• 4 cups cauliflower florets
• 1/4 cup coconut aminos
• 2 teaspoons toasted sesame oil
• 2 eggs, beaten
1. Heat half of the oil in a wok or large skillet over medium-high heat.
2. Slice chicken into thin strips, then pan-fry them until cooked through, about 6 minutes.
3. Meanwhile, place the cauliflower florets in a food processor fitted with a grating attachment and process until grated into rice grains. Alternatively, grate the cauliflower with a cheese grater. Pick out any large fragments that didn’t get grated.
4. Remove the chicken and wipe the pan clean with a paper towel. Return it to the heat.
5. Add the remaining oil to the pan then add the carrots, scallions, garlic, salt and ginger, and sauté for 5 minutes.
6. Add riced cauliflower and continue cooking for 5-7 minutes, until onions are translucent.
7. Add the coconut aminos, sesame oil and the cooked chicken. Cover and cook for 5 minutes, until the cauliflower is tender and the liquid has been absorbed.
8. Move the rice to one side of the pan and pour in the eggs. Stir constantly to scramble, then mix them into the rice and serve.