Wednesday, February 8, 2017

Chicken Fried Rice

     Thank you universe for finally offering fabulously prepared riced cauliflower, the options are limitless!!!  Besides pizza crust, bread sticks, or taco shells, riced cauliflower can actually be used in place of rice.  Chicken Fried Rice just became a natural for this great product, found in the freezer department (and how happy am I to avoid the mess of doing it myself, never again will I go thru that big process).  And the macros are outstanding with this replacement, 8 hearty portions are only 214 calories, 8g net carbs and 31g protein.  You will never be able to tell the difference, if you don't believe me, just try it and see for yourself!  :)

Ingredients for 8 servings~
1 Tablespoon Sesame Oil
1 yellow Onion, diced
1 Tablespoon chopped Garlic
5 Green Onions, diced (separated White from Green)
1 Tablespoon fresh chopped Ginger
Dash Salt
12oz bag frozen Peas and Carrots, thawed
3 Tablespoons Lite Soy Sauce
24oz Green Giant Riced Cauliflower
2.5 pounds diced Chicken Breast or Tenders
1 Large Egg
1/3 cup Egg Whites

     Heat Oil in large skillet, add Onion, Garlic, White Parts of Green Onion, Ginger and Salt to taste, til golden brown, may take 20 minutes to get rich golden color.  Add Peas and Carrots til cooked thru, add Soy Sauce and Cauliflower til well cooked (can add lid to increase cook time).  Scoot veggie mixture to perimeter of skillet, add Chicken to middle and continue to cook til well done and incorporate with veggie mixture.  Stir in Egg and Egg Whites til cooked thru.  Serve and garnish with the diced Green portion of the Green Onions. Enjoy  :)

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