CHICKEN CAULIFLOWER “FRIED RICE” #healthy #nocarb

The wonder of this equation is that there's no rice by any stretch of the creative energy! The "rice" part is 100% cauliflower and when sliced pretty much nothing, the little bits of cauliflower resembles the "rice". Right when prepared, you don't miss the rice an inordinate measure of in light of the fact that the surface is so much like rice! Swapping the rice for cauliflower makes this recipe unnecessarily low-carb and increasingly invaluable. The little cauliflower bits really takes after a comparative eat and surface as rice. This straightforward cauliflower equation has minced cauliflower that sprinkles up all of the flavors basically like rice, anyway you doesn't have all the carbs and calories that rice has.

The secret is to make a point to keep the cauliflower with a not too bad snack and not cook it to be delicate. Another key factor is to hand-mince it to get the perfect surface. You can use a sustenance processor too, yet make a point to not overprocess the cauliflower or else it will be delicate.

Also try our recipe : HEALTHY BUFFALO CHICKEN BOWLS #healthyrecipe #food

Ingredients :

• 1 pound (455g) boneless, skinless chicken breast, cut into bite sized pieces
• 1 medium head cauliflower
• 1 large egg
• 2 Tablespoons (30ml) cooking oil, divided
• 1/2 medium onion , chopped
• 2 cloves garlic , minced
• 1/2 cup (120ml) diced frozen or fresh carrots
• 1/2 cup (120ml) frozen peas
• 2 Tablespoons (30ml) soy sauce *for gluten-free use tamari
• 1/2 teaspoon sesame oil
• fresh cracked black pepper to taste
• 2 green onions , diced
• optional: kosher salt
• more optional vegetables: kale , celery, broccoli, corn, spinach

Instructions :

1. Mince cauliflower into very small crumbled pieces, resembling the size of rice or larger because the cauliflower will shrink as it cooks. You can use a food processor to get this texture, but be careful to not process the cauliflower too much or it will become mushy. We prefer to hand mince everything to get the small texture, so it still remains firm when cooked. 
2. Heat large skillet on medium high heat. Add olive oil, then add onion and garlic. Cook until soft and translucent.
3. Add chicken and cook until brown, about 3 minutes.
4. Add cauliflower and sauté until almost tender, making sure it is not mushy soft. Add the peas and carrots and stir until combined. If using fresh carrots, cook for about 2 minutes, otherwise proceed to the next step.
5. Add the beaten egg, soy sauce, sesame oil and black pepper. Stir until the egg coats all of the cauliflower and becomes cooked.
6. If needed, add additional kosher salt to taste. Add green onions and stir until everything is combined.
7. Serve warm.

Read more our recipe : EASY HEALTHY CHICKEN BROCCOLI SOUP #healthyrecipe #cleaneating
Source : bit.ly/2tOXIce