It looks just like chicken fried rice but this “mock” version uses grated cauliflower instead of rice to keep it low carb. Does it taste like rice? No – of course not. Is it delicious? Yes – it is! It contains all the flavors of a good Asian dish with out all the carbs. Love it!
Mock Chicken Fried Rice
- 15 ounces raw cauliflower florets, processed in the food processor until the size of cooked grains of rice
- 1 Tbs vegetable oil
- 2 eggs, lightly beaten
- 1 cup chopped green onions both white and green part
- 1/4 cup red pepper, chopped
- 2 garlic cloves, finely chopped
- 1 Tbs ginger, freshly grated (or from a jar is ok)
- 1 cup broccoli florets, cut into small pieces, lightly cooked
- 1 cup fresh green beans, sliced,lightly cooked
- 1/2 cup carrots, diced, lightly cooked
- 2 – 3 Tbsp low sodium soy sauce
- 1 tsp sesame oil, dark – toasted
- 1/2 – 1 teaspoon Sriracha Hot Chili Sauce -optional – it adds great flavor
- 8 ounces chicken breast, cooked, diced
- freshly ground black pepper to taste
Once you start cooking the recipe goes together quickly so have all of the ingredients prepared before you start and have them near the stove to grab quickly as you need them.
Wash the head of cauliflower and cut the florets off the head, discarding most of the stems. Grate the cauliflower florets on the large holes of a box grater or place half of the florets in a food processor, using the pulse button, pulse until it resembles the size of cooked rice. If you process it too much you will have mush! Repeat with rest of florets, set aside.
In a microwave safe dish, combine green beans, broccoli florets and carrots, sprinkle with a little water (couple teaspoons), cover and microwave for about 45 seconds or until lightly cooked, drain, set aside.
In a small bowl combine, soy sauce, toasted sesame oil, hot chili sauce and freshly ground black pepper, set aside.
In a large skillet over medium high heat add the oil, when it is hot add the eggs, stir for 30 seconds, add onions, red peppers and ginger, stir for one minute breaking up the eggs so they are in small pieces, add garlic and cauliflower, stir fry for 4-5 minutes or until cauliflower is tender, add rest of vegetables and cooked chicken, stir fry until everything is hot. Add the soy sauce mixture and stir to coat all ingredients. Remove from heat and serve.
Servings: 4 Serving size: 1/4 of a recipe (10.3 ounces).
Nutrition Facts
Amount Per Serving, Calories 233.7,Total Fat 9.56g, Cholesterol 141.2mg, Sodium 529.69mg, Total Carbohydrates 13.25g, Fiber 4.06,g, Sugar 4.5g, Protein 25.13g WWPP 6
Source: Nutmeg Notebook For all cycles of The 17 Day Diet Inspired by Barbo’s Chinese Fried Rice with Meat recipe and My own Chicken Fried Rice recipe.
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