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Tuesday, April 12, 2016

Chicken Fried Rice (Low Carb Recipe)

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Ingredients

Chicken and Marinade
  • 12 oz - Chicken (cut up into bite size pieces)
  • 2 tsp - Soy Sauce
  • 1 tsp - Shaoxing Chinese Wine (or dry white wine or dry sherry, NOT cooking sherry)
  • 1/8 tsp - Granulated Garlic
  • 1/8 tsp - White Pepper
Faux Rice 
  • 1 Large Head of Cauliflower
  • 4 - Eggs (Beaten)
  • 2 TBS - Canola Oil
  • 1/4 Cup - Yellow Onion (Chopped)
  • 1/4 Cup - Frozen Peas and Carrots
  • 2 tsp - Toasted Sesame Oil 
  • 2 TBS - Soy Sauce
  • 1/2 tsp - Salt
  • 1/2 tsp - White Pepper
  • 1 Packet - Splenda Sweetener
Directions
  • Combine chicken, soy sauce, wine, garlic and pepper in a bowl and mix well.
  • Let the chicken marinade for 10-15 minutes.
  • Cut the cauliflower off the head into florets.
  • Place all of the cauliflower in a large food processor or into several batches if you have a smaller one.
  • Pulse the food processor several times until the cauliflower resembles rice. DO NOT over pulse.
  • In a wok or large skillet over medium heat add 1 TBS of oil and scramble the eggs until fully cooked and chopped into little pieces.
  • Remove the eggs and set aside
  • Increase the heat to high, add 1 TBS of oil and stir fry the chicken for 2-3 minutes.
  • Add the remaining ingredients and cook 4-5 minutes.  DO NOT overcook or the cauliflower will turn to mush.
Enjoy!




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