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Low-Carb Cauliflower Fried Rice with Chicken & Veggies – Diabetes-Friendly Recipe

This low-carb cauliflower fried rice is a diabetes-friendly, nutrient-dense meal packed with colorful vegetables and lean chicken. It’s an easy, flavorful dish perfect for lunch or dinner.



Ingredients

  • Cauliflower rice: 4 cups (store-bought or homemade by pulsing cauliflower in a food processor)
  • Chicken breast: 1 medium, diced
  • Olive oil: 2 tablespoons, divided
  • Garlic: 2 cloves, minced
  • Carrot: 1, diced
  • Bell pepper: 1, diced (any color)
  • Green peas: ½ cup (optional)
  • Green onions: 2, chopped
  • Soy sauce (low-sodium): 2 tablespoons
  • Eggs: 2, lightly beaten
  • Salt and pepper: To taste
  • Sesame seeds and fresh cilantro: For garnish (optional)

Instructions

  1. Cook the chicken: In a large skillet or wok, heat 1 tablespoon of olive oil over medium heat. Add diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
  2. Sauté the vegetables: In the same skillet, add the remaining olive oil and sauté garlic, carrot, and bell pepper until slightly tender, about 3-4 minutes. Stir in the green peas, if using.
  3. Add cauliflower rice: Add cauliflower rice to the skillet, stirring to combine with the vegetables. Pour in the soy sauce and cook for 5 minutes, or until the cauliflower is tender.
  4. Add eggs and chicken: Push the cauliflower rice to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked, then mix them into the rice along with the cooked chicken.
  5. Garnish and serve: Season with salt and pepper to taste. Garnish with green onions, sesame seeds, and fresh cilantro, if desired. Serve hot.




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