0

No products in the cart.

Order Meals
Home > Recipes > Quarantine Cooking: Low Carb Fried Rice
Author:

Kevin Curry

Quarantine Cooking: Low Carb Fried Rice

Want to save this recipe?

I got you! Just enter your email address, and I'll forward it to your inbox! Plus, you'll receive a bonus of healthful, "must-try" recipes each week!

Show full recipe

Hide

Quarantine Cooking: Low Carb Fried Rice

Ingredients for 5 servings

* Optional Substitution Note

  • 1 large head of cauliflower (makes about 5-6 cups of cauliflower rice)
  • 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
    • SUBS: chicken breast; shrimp; lean flank steak; portobello mushrooms
  • 2 tablespoons sesame oil
  • 1 tablespoon fresh garlic, minced
  • 2 green onion, chopped
  • 1 tablespoon fresh ginger, optional but recommended
  • 1 cup COOKED (1 day old) brown rice, optional but recommended
  • 2 eggs, lightly beaten
  • 1 cup frozen edamame (or frozen peas)
  • 2/3 cup shredded (or matchstick) carrots
  • 3 tablespoons low sodium soy sauce
  • Garnish
    • sesame seeds
    • red chili garlic sauce

Steps

Step 1

Remove stems from cauliflower and slice inito 4 large chunks. Use a cheese grater (with large holes) to grate the cauliflower (FLORETS only, not the stem) onto a cheesecloth or heavy duty paper towel. Wrap up “rice” in the cheesecloth and squeeze out the excess moisture/water, then set the rice aside in a bowl. Repeat for each chunk.

Step 2

Set a large nonstick wok or skillet on high heat. Once hot, lightly spray with avocado oil and add the chicken. Cook until the chicken pieces are seared on the outside and cooked through, about 8 minutes. Then remove the chicken from the skillet and set aside.

Step 3

Place the skillet on medium heat, and once the skillet has cooled down, add the oil, green onion, ginger and garlic. Cook for 1-2 minutes until fragrant.

Step 4

Increase the heat to high, then add the cauliflower rice and the brown rice. Mix everything together and cook in the skillet for 2 minutes.

Step 5

Make a hole in the middle of the skillet and pour in the eggs. Quickly scramble the eggs in the middle of the skillet and then chop them up and begin folding everything together. Add the chicken and continue folding everything together.

Step 6

Fold in the edamame and carrots and then season with soy sauce. Continue stirring and allow the heat of the dish to thaw the edamame. Remove from the heat.

Step 7

Garnish and enjoy!

Quarantine Cooking: Low Carb Fried Rice

Kevin Curry



Category
Calories 397

  • 1 large head of cauliflower (makes about 5-6 cups of cauliflower rice)
  • 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
    • SUBS: chicken breast; shrimp; lean flank steak; portobello mushrooms
  • 2 tablespoons sesame oil
  • 1 tablespoon fresh garlic, minced
  • 2 green onion, chopped
  • 1 tablespoon fresh ginger, optional but recommended
  • 1 cup COOKED (1 day old) brown rice, optional but recommended
  • 2 eggs, lightly beaten
  • 1 cup frozen edamame (or frozen peas)
  • 2/3 cup shredded (or matchstick) carrots
  • 3 tablespoons low sodium soy sauce
  • Garnish
    • sesame seeds
    • red chili garlic sauce

  1. Remove stems from cauliflower and slice inito 4 large chunks. Use a cheese grater (with large holes) to grate the cauliflower (FLORETS only, not the stem) onto a cheesecloth or heavy duty paper towel. Wrap up “rice” in the cheesecloth and squeeze out the excess moisture/water, then set the rice aside in a bowl. Repeat for each chunk.

  2. Set a large nonstick wok or skillet on high heat. Once hot, lightly spray with avocado oil and add the chicken. Cook until the chicken pieces are seared on the outside and cooked through, about 8 minutes. Then remove the chicken from the skillet and set aside.

  3. Place the skillet on medium heat, and once the skillet has cooled down, add the oil, green onion, ginger and garlic. Cook for 1-2 minutes until fragrant.

  4. Increase the heat to high, then add the cauliflower rice and the brown rice. Mix everything together and cook in the skillet for 2 minutes.

  5. Make a hole in the middle of the skillet and pour in the eggs. Quickly scramble the eggs in the middle of the skillet and then chop them up and begin folding everything together. Add the chicken and continue folding everything together.

  6. Fold in the edamame and carrots and then season with soy sauce. Continue stirring and allow the heat of the dish to thaw the edamame. Remove from the heat.

  7. Garnish and enjoy!


Nutrition per serving

Calories397cal
Protein34g
Fats19g
Carbs24g
Fiber7g
Sugar6g
0
(Based on 0 reviews)

Reviews

Your email address will not be published. Required fields are marked *

Rate the recipe:

Details

Nutrition per serving

Calories397cal
Protein34g
Fats19g
Carbs24g
Fiber7g
Sugar6g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!