Egg-fried cauliflower rice with chicken
Egg-fried cauliflower rice with chicken
Ingredients
- 250g cauliflower rice
- 200g garden peas
- 10g ginger (fresh)
- 2 spring onions
- 2 garlic cloves
- 2 eggs
- 2 chicken breasts
- 1 tbsp cooking oil
- 1 tbsp soy sauce
- 1 tsp sesame seeds
- salt and pepper (to taste)
Allergens are marked in bold.
Method
1. Dice the chicken breast into small pieces, grate the ginger and roughly chop the spring onion.
2. Heat 1 tbsp of oil in a pan over medium heat. Add crushed garlic and ginger and sauté until fragrant. Add the chicken and cook for about 6-8 minutes, or until cooked through and browned on all sides.
3. Add the cauliflower rice and garden peas and cook until tender for another 1-2 minutes.
4. Crack the eggs into the pan and scramble until cooked through and mixed with the veggies and chicken. Add the soy sauce, combine everything gently and take it off the heat.
5. Divide the mixture onto two plates and sprinkle on top the sesame seeds. Garnish with the spring onion and serve warm.
Nutritional Information
| Average nutritional values | Per serving (recipe serves 2) |
|---|---|
| Energy | 429 kcal |
| Fat | 15.7 g |
| of which saturates | 3.7 g |
| Carbohydrates | 20.4 g |
| of which sugars | 5.1 g |
| Fibre | 9.2 g |
| Protein | 49.1 g |