Here’s a low-carb, guilt-free option for when you have a hankering for Asian food. A wok works really well, but you can feel free to sub it out for a large skillet. This is one of those recipes that I just threw together one night without measuring everything. It’s a go with the flow … add your favorite ingredients … type of recipe. And it’s altogether super tasty.
Chicken Cauliflower Rice Stir Fry Bowls
1 tablespoon sesame oil
2-3 tablespoons sunflower oil
2-3 eggs, lightly beaten
1 tablespoon garlic, minced
½ tablespoon ginger, minced
½ small white onion, chopped
1 cup baby portabella mushrooms, sliced
2 carrots, chopped
7-ounce package fully cooked grilled chicken strips, chopped into bite-size pieces
1 batch broccolini, stems removed
10-ounce bag riced cauliflower
2-3 tablespoons soy sauce, or to taste
1 tablespoon rice wine vinegar
green onions, sliced for garnish
Sriracha hot chili sauce, to taste
Heat sesame and sunflower oils in wok over high heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 60 seconds. Add eggs and cook, stirring constantly, until just set. Remove eggs and set aside in a bowl.
Add a bit more oil to the hot pan, if needed. Add onion, mushrooms and carrots to the wok. Stir constantly, cooking about 3-5 minutes until tender. Add cooked chicken, broccolini and cauliflower rice. Sprinkle soy sauce and rice wine vinegar over mixture, stirring until combined. Cover and cook, shaking the pan occasionally, for about 5-8 minutes until the broccolini is crisp-tender.
Separate mixture into bowls, top with green onion slices and Sriracha before serving.