CHICKEN CAULIFLOWER FRIED RICE

Cauliflower is a non-starchy vegetable like 

salad greens, broccoli, celery, tomatoes and cucumbers. It is low in calories and carbohydrates than starchy vegetables. It is an excellent addition to any healthy meal plan, including diabetic and low-carb diets. Although cauliflower does contain some carbohydrates, the amount of carbs is much lower than starchy vegetables.

1 cup of raw or cooked cauliflower contains about 5 grams of carbohydrates.

You can make the cauliflower rice by pulsing cauliflower florets in a food processor (or grating them on a box grater) until they’ve broken down into tiny granules.

Ingredients: 

1. Cauliflower - 1 medium, (stem removed)
2. Oil - 3 tsp
3. Eggs - 2 (lightly beaten)
4. Garlic, minced - 3 cloves
5. Fresh ginger, peeled and grated - 1 inch piece
6. Chopped Carrot & Beans - 1 cup
7. Soy sauce - 2 tbsp
8. Cooked chicken breasts - 200g
9. Hot sauce, for serving, optional

Method of preparation:

• Cut the cauliflower into chunks. Pulse the cauliflower in a food processor until coarse in texture, like rice.
• Heat a wok or large skillet over medium-high heat. Add 1 teaspoon oil. Add the eggs and quickly scramble. Transfer the eggs to a plate and set aside. 
• Heat the remaining 2 teaspoons oil. Add the garlic and ginger and cook, stirring constantly, about 1 minute. Add the beans and carrots and cauliflower. Stir-fry until the vegetables are tender, about 5 minutes.
• As the vegetables are cooking, add the soy sauce into the cauliflower mixture. 
• Then add Cooked chicken pieces. Cook an additional minute or 2. Stir the cooked eggs back into the mixture. 
• Serve with hot sauce and additional soy sauce if desired