Last night I was craving something healthy (I never thought the day would come in my pregnancy when I would say that!), so I decided to spruce up an old classic. I took my original Cauliflower Fried Rice recipe, added some chicken to it, and tweaked some of the ingredients. Let’s get started!
- 1 head cauliflower
- 3 cloves garlic, chopped
- 4 green onions, chopped
- 1/2 large red onion
- 2 eggs
- 2 lbs. lean chicken breasts, chopped
- Extra virgin olive oil
- 1 tbsp soy sauce (omit for Specific Carbohydrate Diet)
- 1 tsp Worcestershire sauce (omit for Specific Carbohydrate Diet)
- Salt, to taste (I like using Himalayan Pink Salt that you can freshly grind yourself; I feel it tastes more mild than other salts)
- Freshly ground pepper, to taste
For this part, you can refer to my original post, as I pretty much prepared it in the same way, except this time, I sautéed the garlic last. So, after cooking your red onions, add your green onions, then add your garlic. Since garlic burns quickly, I felt it would be best to hold off on cooking it until the end.
I also sautéed the chicken in a separate pan for about 15 minutes until it turned golden brown. Then, I added the chicken and eggs to the cauliflower fried rice last, after I had added the final two ingredients of soy and Worcestershire sauces.
Here is the finished product!
The end result was a delicious, satisfying, and completely guiltless meal. The chicken was a nice touch, as the protein helped keep me full longer than usual. And, I have to add that even if you don’t like cauliflower, you will like this dish because once you sauté the cauliflower, there is no real cauliflower taste. The cauliflower acts as a nice substitution for rice without the calories.