Low Carb Fried Rice Recipe - My Most Embarrassing Moment During Quarantine

By Fit Men Cook · 35 min

Ingredients

Instructions

1. Remove the stems from the cauliflower and cut the florets into 4 large chunks.
2. Grate the florets (not the stems) on a large-holed grater onto cheesecloth or heavy-duty paper towel. Wrap the grated cauliflower and squeeze out the excess moisture, setting the rice aside in a bowl. Repeat for each chunk.
3. Heat a large nonstick wok or skillet on high. Lightly spray with avocado oil, add the chicken and cook about 8 minutes, until seared outside and cooked through. Remove the chicken and set aside.
4. Set the skillet on medium heat and let it cool down a little. Add the sesame oil, green onion, ginger and garlic, and cook 1-2 minutes until fragrant.
5. Raise the heat to high, add the cauliflower rice and the brown rice, and cook for 2 minutes while mixing.
6. Make a well in the middle, pour in the beaten eggs and scramble quickly. Chop the eggs, then fold everything together. Add the chicken and keep folding.
7. Fold in the edamame and carrots, then season with the soy sauce. Keep stirring so the heat thaws the edamame, then remove from the heat.

Summarized from Fit Men Cook's video. Watch it for the details.

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