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Chicken fried “rice”
This makeover of the traditional Chinese dish uses finely chopped cauliflower, seared quickly to keep it firm so that it simulates rice. The makeover also includes the use of the lowest-sodium soy sauce we know of. With its heavy use of vegetables and very low sodium, this dish can be close to “Core Meal” status in your food plan. If you use another soy sauce, be sure to check the sodium content and allocate some of your sodium allowance to it.
Servings Prep Time
2people 30minutes
Cook Time
15minutes
Servings Prep Time
2people 30minutes
Cook Time
15minutes
Ingredients
Optional
Instructions
  1. Place the trimmed cauliflower florets in the food processor and chop finely. Heat the avocado oil in a skillet until hot and sear the cauliflower quickly. Toss several times, then remove it to a bowl and set aside.
  2. Heat the olive oil in the same skillet the cauliflower was in. After it’s hot, add the onions, cook until translucent, then add the carrots and celery, giving them time to soften slightly. Last, add the broccoli and toss several times over medium high heat to cook it lightly. Set aside vegetables if you’re not ready to eat yet.
  3. When ready to eat, return the vegetables to the stove, add the cooked chicken and turn heat to medium high, tossing until all is heated through. Add the cauliflower just before serving. Toss with Chinatown Soy Sauce and serve with chopped green onions on top.
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