Chicken Cauliflower Rice Stir Fry

A quick stir fry using cauliflower rice instead of normal rice for a lighter low-carb dinner.

Ingredients

• 500g diced chicken breast
• 400g cauliflower rice
• 1 tbsp sesame or olive oil
• 2 eggs
• 100g mushrooms
• 100g peppers
• 2 tbsp tamari or soy sauce
• Spring onions

Step-by-Step Instructions

1. Cook chicken in oil until golden and cooked through.
2. Add mushrooms and peppers and cook for 3 minutes.
3. Push mixture aside and scramble eggs in the pan.
4. Add cauliflower rice and tamari.
5. Stir fry until hot and finish with spring onions.

Nutrition Per Serving

• Calories: 360
• Protein: 35g
• Fat: 21g
• Net carbs: 9g

CarbWise Tips

• Do not overcook cauliflower rice or it becomes watery.
• Add chilli flakes for heat.
• Use leftover cooked chicken to save time.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently and add fresh salad leaves after reheating where needed.

Variations

Swap the protein or vegetables to match your carb target. Keep sauces simple and avoid added sugar or high-carb thickeners.

Frequently Asked Questions

Is this recipe low-carb?

Yes, this recipe is designed for a lower-carb eating style and uses simple whole-food ingredients.

Can I use it for meal prep?

Yes. Prepare extra portions and store them in separate containers for quick lunches or dinners.

Nutrition values are estimates and should be checked against your exact ingredients. This content is for general information only and is not medical advice.