Chicken Fried Rice

So, I am a huge fan of fried rice.  Sometimes I break down and eat it even though it is one of the worst things a diabetic could eat because of the insane amount of carbs in one serving.

Tonight, I made a version of fried rice that uses grated cauliflower instead of rice.  It was delicious!  I gave it to my husband without telling him that it was cauliflower, and he did not even notice that the rice was missing.

I got the recipe for which I based my version of the fried rice on Healthy Indulgences (wonderful website!!)

If you eat 1/2 of the recipe below, the S/C value would be about 4/2.  It tastes so good that I will not miss the carb laden version that I have been eating!  If you do not have 4 grams of sugar to spare for dinner, try omitting either the carrots or the onions, or use 1/4 c of each. 

Chicken Fried Rice (serves 2-3)

1/2 lb of chicken, cut across the grain in thin slices
1 tbsp oil
salt and pepper

1-2 tbsp oil (I used Coconut, but whatever should work. The coconut oil gives the dish a slightly sweet flavor)
2 c. grated Cauliflower
1/2 c. yellow onion, chopped
1/2 c. of matchstick sliced carrots (I used the pre-cut version)
10 snow pea pods, chopped (about 1/4 c.)
1 clove of garlic
5 tbsp. low sodium soy sauce
1/2 tsp. toasted sesame oil
dash of garlic powder
1/4 tsp black pepper
2 eggs, beaten

In a frying pan over medium-high, heat 1 Tbsp oil.  Add chicken and season with salt and pepper.  Cook until cooked through.  Take chicken off of heat and set aside.

In a frying pan, heat 1 Tbsp. of coconut oil over medium heat.  When hot, add onions and cook until soft.  Remove onions from the pan and set aside.  Add carrots, chopped pea pods, and garlic and cook until soft and set aside with the onions.

Add cauliflower to the frying pan and saute for a minute or two, adding more oil if necessary.  Add 3 Tbsp. of soy sauce, 1/4 tsp. sesame oil, garlic powder, and pepper and stir until all of the cauliflower is coated with the soy sauce.  Cook until the cauliflower is soft.  Add the remaining vegetables.  Stir until combined.


Then, push all the vegetables to the side of the pan.  Scramble the eggs in the open space on the pan, using a spatula to dice up the cook egg.  When the egg is cooked, incorporate it into the vegetables.

Add the cooked chicken to the vegetable/egg mix.  Add remaining 2. Tbsp soy sauce and 1/4 tsp. of sesame oil.  Stir fry the mixture until chicken is warm. Serve and enjoy!