YOUR SOLIN GENERATED RECIPE
Cauliflower Chicken Fried Rice Bowl
Enjoy a lighter take on the classic fried rice with tender chicken and vibrant vegetables stir-fried in a splash of sesame oil. The cauliflower rice base offers a nutritious, low-carb substitute while the mix of carrots, peas, and green onions infuses each bite with colorful crunch and bursts of flavor.
INGREDIENTS
5 oz Chicken Breast
1 Large Egg
1 cup Cauliflower Rice
1/2 cup Diced Carrot
1/4 cup Green Peas
1/4 cup Chopped Green Onions
1 tsp Sesame Oil
1 tbsp Soy Sauce
PREPARATION
Cut the chicken breast into small bite-sized pieces and season lightly with salt and pepper.
Heat half the sesame oil in a non-stick skillet over medium-high heat and add the chicken. Stir-fry until cooked through and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining sesame oil. Crack the egg into the skillet and scramble until just set.
Add the cauliflower rice, diced carrots, and green peas to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender yet still crisp.
Return the cooked chicken to the skillet along with the soy sauce. Toss everything together and stir-fry for another 2 minutes until well combined and heated through.
Fold in the chopped green onions just before serving. Adjust seasoning with additional salt and pepper if needed.