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

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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

226 calories; 7.6 g total fat; 1.7 g saturated fat; 176 mg cholesterol; 387 mg sodium. 418 mg potassium; 6.5 g carbohydrates; 2 g fiber; 3 g sugar; 29.2 g protein; 1170 IU vitamin a iu; 45 mg vitamin c; 22 mcg folate; 47 mg calcium; 2 mg iron; 35 mg magnesium;

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