Cauliflower Fried Rice with Chicken
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Ingredients
1 medium head of cauliflower, riced
1 cup cooked, diced chicken breast
2 tablespoons sesame oil
1/2 cup chopped onions
1/2 cup diced bell pepper
1/2 cup frozen peas
2 cloves garlic, minced
2 tablespoons low-sodium soy sauce or tamari
1 teaspoon grated ginger
2 green onions, sliced
Salt and pepper to taste
Cooking spray or a little extra sesame oil for the pan 
Instructions
Begin by prepping the cauliflower. Remove the leaves and core, then cut it into florets. Place the florets in a food processor and pulse until finely chopped and fluffy, resembling rice. If you don’t have a food processor, you can grate the cauliflower using a box grater.
In a large skillet or wok, heat the sesame oil over medium heat until hot. Add the chopped onions and bell pepper to the skillet, stirring occasionally for about 3 minutes, or until softened.
Add garlic and ginger to the skillet, cooking for an additional minute until fragrant.
Next, incorporate the riced cauliflower into the skillet, stirring well to combine with the vegetable mix. Allow it to cook for about 5 to 7 minutes, stirring occasionally, until the cauliflower is tender and slightly golden.
To the skillet, add the cooked chicken, frozen peas, low-sodium soy sauce or tamari, salt, and pepper. Stir everything until fully combined and heated through, approximately 2 to 3 minutes.
Remove the skillet from heat and stir in the sliced green onions. Taste and adjust seasoning if necessary.
Serve the cauliflower fried rice warm, garnished with additional green onions if desired. Enjoy your healthy, low-carb, and diabetic-friendly lunch!
