Cauliflower rice stir fry with chicken and peas

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,096.2
  • Total Fat: 62.9 g
  • Cholesterol: 478.5 mg
  • Sodium: 8,122.3 mg
  • Total Carbs: 60.3 g
  • Dietary Fiber: 15.5 g
  • Protein: 79.3 g

View full nutritional breakdown of Cauliflower rice stir fry with chicken and peas calories by ingredient


Introduction

Very spicy. Can adjust spice by reducing mount of chilli flakes. Very spicy. Can adjust spice by reducing mount of chilli flakes.
Number of Servings: 1

Ingredients

    2 tbsp Extra Virgin Olive Oil
    1 slice, thin Onions, raw
    3 clove Garlic
    2 tsp Ginger Root
    1 tbsp Salt
    1 head, small (4" dia) Cauliflower, raw
    1 cup Peas, frozen
    2 tsp Dried Chilli flakes (by CHEEKYCHOOK)
    8 ounces Chicken Breast (cooked), no skin, roasted
    2 tsp Amoy dark Soy Sauce (by SQUASHED_BANANA)
    2 fl oz Lemon Juice
    2 large Scrambled Egg

Directions

Heat oil oil in a wok. Add sliced onion, minced garlic and ginger and salt. Cook until onions are translucent. And cauliflower rice and cook until slightly softened. Add frozen peas and chilli flakes. Cook until cauliflower starts to brown. Add cooked chicken, soy sauce and lemon juice. Cook for further 5 mins. In a separate pan scramble eggs and add to wok after.

Serving Size: 2

Number of Servings: 1

Recipe submitted by SparkPeople user SAHINA93.