Low Carb Chicken Fried “Rice” Recipe.by Carly Jacobs
Carbs don’t make me feel good, so I rarely eat them. Sometimes though when I’ve had a rough day, I just want a bowl of something warm, filling and delicious. A friend of mine recently told me that you can make ‘rice’ out of cauliflower. I was like bitch, please. That’s so not a thing. She dared me to try it. Oh my. It’s quite the life changer. I threw together a quick chicken fried “rice” last night using my new-found knowledge. I think I’m converted.
What You Need
1 head of cauliflower, grated
1 red capsicum, diced
400 grams of chicken breast fillet, diced
1 brown onion, finely chopped
1/2 bunch of basil, finely chopped
4 cloves of garlic, crushed
1 bunch of bok choy, sliced into strips
1 carrot, grated
A splash of oil
Sauce of your choice (I used a Mee Goreng flavoured simmer sauce but you can use anything you like.)
What You Do
1. Heat oil in a frypan. Add onion. Stir fry until brown. Add chicken. Stirfry until sealed. Add basil and garlic. Stir fry until fragrant.
2. Add grated cauliflower. (Seriously you just grate it and it makes magical vegetable rice. It’s weird and awesome.) Stir fry for about 4 minutes until it starts to get a bit crunchy.
3. Add capsicum and carrot. Stir fry for about 2 minutes. Add bok choy. Stir fry until wilted. Add sauce and stir through quickly over heat.
4. Remove from heat and serve.
This is my first attempt at using cauliflower rice and I’m super keen to experiment. I have a feeling I can make a mad Japanese pancake with it…