This hearty, low-carb, Asian-style dish takes just 20 minutes to cook and is full of flavors and juiciness. Healthier cauliflower rice is used instead of traditional rice. Simply grind the fresh buds in a food processor until they are the size of a grain of rice and pan in the spice pan with the carrots and green peas. Grilled chicken and a mixture of soy sauce and sesame oil will add a special taste to the dish. A fried egg will make it even nourishing and healthier. Ideal for a quick everyday dinner.

Summary

Ingredients

• 2 prepared chicken breasts, diced (I use grilled chicken)
• 1 medium head of cauliflower, stem cut
• 3 teaspoon rapeseed or vegetable oil
• 2 large eggs, lightly beaten
• 3 garlic cloves, minced
• 2.5 cm ginger root, peel, and grate
• 1 tablespoon. a frozen mixture of green peas and carrots, defrosted
• 0.25 Art. thinly chopped green onions
• 0.25 Art. + 2 tbsp lightly salted soy sauce + additional for serving
• 2 tbsp sesame oil
• Hot sauce, for serving (optional)

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Instructions

1. Cut the cauliflower into chunks. Using multiple batches, grind the cauliflower in a food processor until it resembles rice. For this recipe, you need 4 tablespoon. cauliflower rice. Set aside the rest for other use.
2. Heat a wok or large skillet over medium-high heat. Add 1 teaspoon. rapeseed oil. Add eggs and stir quickly. Transfer the eggs to a plate and set aside. Heat the remaining 2 teaspoon. oils. Add the garlic and ginger and cook, stirring constantly, for about 1 minute. Add peas and carrots, green onions, and cauliflower. Sauté until vegetables are tender, about 5 minutes.
3. While the vegetables are cooking, combine the soy sauce and sesame oil in a small bowl. Combine the sauce and chicken with cauliflower. Cook for another 1-2 minutes. Stir the eggs back into the mixture. Serve with hot sauce and extra soy sauce.

Enjoy your meal!