About
If you’re in need of a quick lunch to throw together, you’ll be very happy with this Sriracha Chicken Fried Rice recipe! Of course, the fried rice isn’t actually white rice, but cauliflower rice! The cauliflower rice crisps up nicely with some soy sauce. With the addition of an egg, plus all the chicken, you have a protein-packed meal to see you through until dinner!
Ingredients
- ¾ cup, cut pieces cauliflower rice
- ⅛ teaspoon black pepper
- 2 tablespoon soy sauce
- 1 large raw egg
- 1 tablespoon olive oil
- 4 ounce chicken breast
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ ounce broccoli, raw
- ½ tablespoon hot chili sauce (sriracha)
- ½ tablespoon, chopped green onions
Instructions
- In a skillet, combine the cauliflower rice, first amount of pepper, garlic powder, and soy sauce. Cook on medium-high heat until the cauliflower rice is well browned and slightly crispy for the “fried” effect.
- With the pan still on the heat, crack the egg into the cauliflower rice. Stir the egg until it is cooked through and roughly scrambled in the rice. Transfer the fried rice to your serving dish.
- Return the pan to the heat and pour in the olive oil. Roughly chop the chicken into 1-inch cubes, and toss them into the oil. Cook with the salt and pepper until the outside of the chicken is browned.
- Chop the broccoli, if necessary. Stir the broccoli into the chicken and continue cooking the ingredients. Once the chicken has completely cooked through and the broccoli is tender, toss in the Sriracha sauce. Make sure all the ingredients are coated.
- Turn off the heat, and transfer the chicken and broccoli to the top of your fried rice. Garnish with chopped green onion for serving.
Nutrition Facts
- Servings: 1
- Calories: 458.0kcal/1916.2kJ (per serving)
- Fat: 24.8g (per serving)
- Carbs: 11.4g (per serving)
- Protein: 47.2g (per serving)
