Egg‑Based Cauliflower Fried Rice with Chicken
Low‑carb cauliflower rice tossed with diced chicken, veggies, and fluffy scrambled eggs.
Total
40 min
Prep
20 min
Cook
20 min
Serves
3
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Recipe serves 3
Ingredients
- 1 large Cauliflower head, riced
- 300 g Chicken breast, diced
- 3 Eggs
- 3 stalks Green onions, sliced
- 2 cloves Garlic, minced
- 2 tablespoons Coconut aminos
- 2 tablespoons Avocado oil
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper
Instructions
- 1
Heat oil in a large wok; add garlic and sauté 30 seconds.
- 2
Add diced chicken, stir‑fry until cooked through, about 5 minutes; remove and set aside.
- 3
Add cauliflower rice, stir‑fry 4‑5 minutes until lightly golden.
- 4
Push rice to side, pour beaten eggs into empty space, scramble until set.
- 5
Combine chicken, eggs, and cauliflower; drizzle coconut aminos, season with salt and pepper, toss with green onions.
- 6
Serve hot.
Nutrition per serving
Calories
340
17% of a 2,000 kcal day
| Protein | 28 g |
| Carbohydrate | 9 g |
| Fat | 18 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 420 mg |
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