Easy Low Carb Chicken Fried Rice recipe you'll love! Perfect for your Keto and low carb lifestyle.
Cut the chicken into small bite size pieces and then season with salt and set aside.
If using frozen frozen cauliflower rice, cook according to bag instructions and drain any liquid off by sitting it in a sieve over a bowl.
If you have fresh cauliflower rice you'll need to saute it over a medium low heat for about 5 minutes or until just tender, and as above sit it in a sieve over a bowl to drain excess liquid
Add a little more oil to the wok if you need to, then add the chicken pieces to the hot wok and cook for 2-4 minutes or until cooked through, then set aside, or move chicken to the sides of the wok so you can cook the egg in the middle of the wok.
Beat the eggs, then cook in a hot wok with 1 tbsp of oil, stirring all the time to scramble it for about 1-2 minutes, then remove egg (and chicken if still in there) and set aside.
Next add the red bell pepper, green beans, and green onions to the wok and cook for 1-2 minutes, then add the garlic and peeled and grated root ginger (do not use powdered ginger) and cook for 1 more minute.
Return the cooked cauliflower rice, scrambled eggs, and cooked chicken to the pan along with the toasted sesame oil and coconut aminos and cook for just enough time to warm everything, about 1-2 minutes.
Serve hot, taste, and add more coconut aminos as desired.
Root Ginger - use only root ginger, this is not interchangeable with powdered ginger that you typically use in baking. You should be able to find ginger root at any grocery store so just ask if you are not sure. You need to peel it first and then grate it or finely chop it.
6g net carbs per serving, assuming six servings for this recipe.
you can use gluten free soy sauce as a substitute for coconut aminos, but I recommend using a lower salt variety or reducing the amount to taste.
found on www.noshtastic.com