My husband would order Chinese every weekend if he could. It is his absolute favorite! When I came across this recipe, I had to try it to see if it measured up and it did not disappoint! This dish is Whole30-approved (just swap the sweet peas for sugar snap peas) and low carb. I've tweaked the original recipe to make it a bit more calorie-friendly as well, so this may be a great option for you if you're trying to lose weight. It makes a large amount so there's plenty for several meals. Hope you enjoy!
1 1/2 lbs. chicken breasts, diced (788g)
3 tbsp. olive oil
1/2 white onion, diced (275g)
1 c. baby carrots, diced (225g)
3 eggs or 9 tbsp. egg whites
1 tsp. Red Boat fish sauce (Trader Joe's or Amazon)
3 tsp. minced garlic
2 bags frozen riced cauliflower, 12 oz. each
1/4 c. coconut aminos (Trader Joe's, Amazon, and several other local grocery stores carry this; in the international foods section)
1 bag frozen sweet peas, 12 oz.
4 scallions, diced
sea salt, to taste
In a large bowl, combine the diced chicken breasts and one tbsp. of olive oil. Sprinkle with sea salt and set aside.
In a large skillet, heat one tbsp. of olive oil. In a small separate bowl, whisk the eggs or egg whites with the fish sauce. Pour the egg mixture into the skillet and allow them to scramble, stirring constantly. When the eggs have completely cooked, remove them from the skillet and set aside on a plate.
Pour the final tbsp. of olive oil in the skillet and add the onions and carrots. Sprinkle the vegetables with sea salt and saute until they soften (about 3-5 minutes). Stir in the minced garlic and add the chicken. Saute the chicken and veggies together until the chicken is completely cooked throughout. Remove the chicken and veggies from the skillet and place on a plate.
Add the riced cauliflower to the skillet and cook for about 3-5 minutes. (You may need additional oil in the skillet at this point; I did not.) Pour in the coconut aminos, stir, and cover to allow the liquid to absorb.
Mix in the peas, and the reserved eggs, chicken, and other veggies. Stir well to combine completely. Cook until the peas are totally softened.
Top with scallions and additional sea salt or coconut aminos if desired.
*Makes 9 (one cup) servings.
*Used egg whites.
Per serving: 232 calories; 16g Carbs, 7g Fat, 26g Protein
If you make a recipe from Fueled and Fit, make sure to post it and tag me (@fueledandfitwellness on Instagram) so I can see your creation!
Original recipe and photos adapted from: https://nomnompaleo.com/cauliflower-chicken-fried-rice