Chicken Stir-Fry with Cauliflower Rice
Prep Time: 5 minutes
Cook Time: 15-20 minutes
Servings: 2
What is One Serving: Half of the stir-fry
Calories & Macros per Serving: Calories: 300 Fat: 10g Carbs: 15g Protein: 35g
Ingredients:
Ingredients:
1 cup cooked, shredded chicken breast (about 4 oz per serving)
2 cups cauliflower rice (fresh or frozen)
1 cup frozen mixed vegetables
2 eggs, lightly beaten
2 tbsp tamari sauce (or soy sauce if not gluten-free)
Salt and pepper, to taste
Instructions:
Scramble Eggs: Heat a skillet or wok over medium heat. Add the eggs and scramble until fully cooked. Remove from the skillet and set aside.
Cook Vegetables & Cauliflower Rice:
If using frozen cauliflower rice and frozen vegetables, add both directly to the pan without thawing. Cook for 5-7 minutes, stirring occasionally, until heated through and any excess moisture evaporates.
If using fresh cauliflower rice, first cook the frozen vegetables for 3-4 minutes until softened. Then, add the fresh cauliflower rice and cook for another 3-4 minutes until tender.
Add Chicken: Stir in the shredded chicken and cook for 1-2 minutes until warmed.
Season: Pour in the tamari sauce and stir until everything is evenly coated.
Combine Everything: Return the scrambled eggs to the skillet and mix well.
Finish & Serve: Season with salt, pepper, or red pepper flakes if desired. Serve immediately.
Tips:
Save Time: Use pre-cooked cauliflower rice or pulse cauliflower florets in a food processor.
Boost Flavor: Add a splash of sesame oil or sprinkle sesame seeds before serving.
Veggie Variety: Try adding bell peppers, mushrooms, or other vegetables.
Lower Sodium: Substitute tamari with coconut aminos.