If you wish to skip the grease, fats, and calories of typical chicken fried rice you’d order for takeout, make this a lot healthier skinny version as an alternative. It’s quick, easy, prepared in 15 minutes, naturally gluten-free, and you’ll never guess that it’s skinny.
Sauteed Cauliflower Rice with Chicken
Sauteed Cauliflower Rice with Chicken-even people who don’t like cauliflower will be amazed at how genuine and delicious this Sauteed version of chicken fried rice tastes!! Simple, prepared in 15 minutes, and a lot healthier than calling for takeout!!
In a non-stick wok or large skillet, heat one teaspoon of oil until almost smoking.
Add the egg whites and allow to cook undisturbed over medium heat until the egg turns into a firm “omelet." Once firm, break it apart in the wok with a wooden spoon and continue to cook until the pieces begin to lightly brown. Remove from wok and set aside.
In the same wok, heat two teaspoons of oil over very high heat. Add the chicken breast and mushrooms and cook, stirring continuously until chicken is cooked through and golden brown. Remove from wok and set aside.
In the same wok, heat the remaining oil, and add the cauliflower and asparagus. Cook over high heat, stirring continuously, until tender.
Once vegetables are tender, return the cooked egg white and chicken mushroom mixture into the wok and mix thoroughly.
Add the soy sauce, chili paste and cilantro; continue to mix thoroughly. Serve warm.
Serving Size 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 1g5%
- Cholesterol 118mg40%
- Sodium 462mg20%
- Potassium 515mg15%
- Total Carbohydrate 8g3%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 17g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
For a paleo version use coconut aminos in place of soy sauce.
For a gluten-free version use tamari in place of soy sauce.