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

Gallery

Recipe Summary

active:
5 mins
total:
30 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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; protein 29.2g; carbohydrates 6.5g; dietary fiber 2g; sugars 3.1g; fat 7.6g; saturated fat 1.7g; cholesterol 175.8mg; vitamin a iu 1169.7IU; vitamin c 45.3mg; folate 22mcg; calcium 47.1mg; iron 1.6mg; magnesium 35.2mg; potassium 418.3mg; sodium 386.8mg.
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/14/2018
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
Advertisement