Egg-fried cauliflower rice with chicken

Name: Egg-fried cauliflower rice with chicken
Cook time: PT< 20 minsM
Yield: 2
Cuisine: Gut and metabolic health
Ingredients: 8.818 oz cauliflower rice; 7.055 oz green peas; 0.353 oz ginger (fresh); 2.000 pcs scallions; 2.000 pcs garlic cloves; 2.000 pcs eggs; 2.000 pcs chicken breasts; 1.000 tbsp cooking oil; 1.000 tbsp soy sauce; 1.000 tsp sesame seeds; 0.000 tsp salt and pepper (to taste)

lunch/dinner

omnivore

< 20 mins

stove

Photo of Egg-fried cauliflower rice with chicken

Ingredients

Imperial Metric

9 oz cauliflower rice
7 oz green peas
0.3 oz ginger (fresh)
2 scallions
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 scallion.
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 scallion 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