Jump on the veggie rice trend with this dish from The Honour System that hits all the nutritional high-points: It’s high in protein, naturally gluten-free and is ready in less than 30 minutes. Replacing traditional rice with riced cauliflower drastically reduces the calories and carbs — all while packing in a whopping 14 grams of fiber.
Ingredients
- 1 head of cauliflower
- 1 tablespoon plus 1 teaspoon toasted sesame oil
- 2 large eggs, beaten
- 3 cloves garlic, minced
- 1 cup onion, diced
- 1/2 cup carrots, diced
- 1/4 cup celery, diced
- 1/4 cup red pepper, diced
- 1/4 cup green onions or chives, chopped
- 3 tablespoons coconut aminos or soy sauce
- 1 cooked chicken breast, chopped into bite-sized pieces
Directions
Cut the cauliflower into florets. Working in batches, pulse the florets in a food processor or blender until they resemble the size of rice. Set aside.
In a large skillet, heat 1 teaspoon toasted sesame oil over medium heat. Scramble the eggs, then transfer to a cutting board and give them a quick, rough chop. Set aside
Wipe out the skillet, add remaining 1 tablespoon toasted sesame oil and return to the medium heat.
Sauté the onion, carrots, celery and peppers until crisp-tender, about 3–4 minutes. Add the garlic and stir-fry for another minute. Add the cauliflower rice and stir very well. Lower the heat to medium-low, cover the skillet and cook until the rice is tender, about 5–8 minutes
Uncover and stir in the chopped eggs, chives, cooked chicken and coconut aminos. Serve warm
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Serves: 4 | Serving Size: 1/4 recipe each
Per serving: Calories: 265; Total Fat: 7g; Saturated Fat: 4g; Monounsaturated Fat: 1g; Cholesterol: 107mg; Sodium: 400mg; Carbohydrate: 14g; Dietary Fiber: 14g; Sugar: 9g; Protein: 23g
