Cauliflower rice lends similar taste and texture to this Asian-inspired fried rice dish, but is lower in carbohydrates than real rice.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a 12-inch nonstick skillet heat oil over medium-high. Add chicken; cook until no longer pink, stirring occasionally. Add ginger and garlic; cook and stir 2 to 3 minutes more. Remove mixture from skillet.

  • Add frozen vegetables to skillet. Cook 4 to 5 minutes or just until tender, stirring occasionally. Make a well in center of vegetables; add eggs. Cook 1 minute, then stir to scramble. Once eggs are cooked through, stir into vegetables. Stir in chicken mixture and soy sauce. If desired, top servings with green onions.


Tip: If you can't find frozen riced cauliflower with peas and carrots, use one 12-oz. package frozen riced cauliflower plus 1 cup frozen mixed vegetables, such as peas and carrots.

Nutrition Facts

225.7 calories; protein 29.2g 58% DV; carbohydrates 6.5g 2% DV; exchange other carbs 0.5; dietary fiber 2g 8% DV; sugars 3.1g; fat 7.6g 12% DV; saturated fat 1.7g 9% DV; cholesterol 175.8mg 59% DV; vitamin a iu 1169.7IU 23% DV; vitamin c 45.3mg 76% DV; folate 22mcg 6% DV; calcium 47.1mg 5% DV; iron 1.6mg 9% DV; magnesium 35.2mg 13% DV; potassium 418.3mg 12% DV; sodium 386.8mg 16% DV.

Reviews (1)

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Rating: 5 stars
Very good recipe! I used fresh vegetables that included 1 cup of pea pods and 1/2 cup of chopped red pepper. Also riced a head of cauliflower. Turned out great! I will make again! Read More