Cauliflower “rice” is a great substitute for making lower carb dishes! This healthier version of fried rice has plenty of veggies and can easily be made into a vegetarian dish, too.

Serves: 4

Total Time: 30 minutes

INGREDIENTS:

• 1 medium head cauliflower, cut into florets OR Trader Joe’s fresh riced cauliflower (16 oz bag)
• 2 chicken breasts, cut into chunks
• 2 large eggs, whisked
• 1 teaspoon sesame oil
• 2 teaspoons olive oil
• Non-stick cooking spray
• 1/2 sweet onion, diced
• 1 Tablespoon + 1 tsp minced garlic, divided
• 1 bell pepper, diced
• 1 cup baby broccoli
• 6 Tablespoons low sodium soy sauce, divided
• 1 cup diced pineapple
• Salt & pepper, to taste

DIRECTIONS:

1. Slice chicken breast into chunks, marinate in 3 Tbsp soy sauce and 1 tsp minced garlic for 20-30 minutes, in the meantime chop your vegetables
2. Add the cauliflower florets to a food processor and pulse just until the cauliflower resembles rice. (Don’t overprocess or it will be mushy.) Set the cauliflower rice aside OR use Trader Joe’s pre-riced cauliflower
3. Heat a large nonstick sauté pan over medium-low heat. Coat it lightly with cooking spray then add the eggs and cook until scrambled. Remove the eggs to a plate then add the chicken, until fully cooked ~8 minutes. Set chicken aside.
4. Add the sesame oil and olive oil to the pan and let it heat for 1 minute. Add the diced onion and garlic to the pan and cook, stirring, until the onion is translucent, about 3 minutes.
5. Add the cauliflower rice, peppers, broccoli, soy sauce, salt and pepper (to taste) to the pan and cook, stirring, until the cauliflower softens, about 5 minutes. Return the scrambled eggs and chicken to the pan then add the diced pineapple and cook, stirring, for 3 more minutes.
6. Enjoy!!

❤ Louise