Chicken Fried Rice (Low Carb Recipe)

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!