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Cauliflower Chicken Fried Rice

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Course: Dinner, Lunch
Cook Time: 14 minutes
Servings: 5
Calories: 260kcal

Ingredients

  • 4 cups frozen riced cauliflower
  • 2 Tbsp. olive oil
  • 2 large eggs (lightly beaten)
  • 3 cloves garlic (chopped)
  • 1 tsp. dried or fresh ginger
  • 1 cup frozen mixed veggies
  • 1/4 cup thinly sliced red onion
  • 4 Tbsp. low-sodium soy sauce
  • 2 cooked chicken breasts (diced or shredded rotisserie chicken)
  • Hot sauce or Sriracha for serving (optional)

Instructions

  • Heat a large skillet over medium-high heat. Add 1 teaspoon of the olive oil. Add the eggs and quickly scramble. Transfer the eggs to a plate and set aside. Heat the remaining olive oil. Add the garlic and ginger and cook, stirring constantly, about 1 minute. Add the mixed veggies, onions and cauliflower. Stir-fry until the vegetables are tender, about 5 minutes.
  • As the vegetables are cooking, whisk the soy sauce together in a small bowl with the chicken. Stir the sauce and chicken into the cauliflower mixture. Cook an additional minute or two. Stir the cooked eggs back into the mixture. Serve with hot sauce and additional soy sauce if desired.

Nutrition

Calories: 260kcalCarbohydrates: 14gProtein: 29gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 124mgSodium: 558mgPotassium: 725mgFiber: 4gSugar: 3gVitamin A: 1958IUVitamin C: 67mgCalcium: 66mgIron: 2mg
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Nutrition Facts
Cauliflower Chicken Fried Rice
Amount per Serving
Calories
260
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Cholesterol
 
124
mg
41
%
Sodium
 
558
mg
24
%
Potassium
 
725
mg
21
%
Carbohydrates
 
14
g
5
%
Fiber
 
4
g
17
%
Sugar
 
3
g
3
%
Protein
 
29
g
58
%
Vitamin A
 
1958
IU
39
%
Vitamin C
 
67
mg
81
%
Calcium
 
66
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.