Low Carb Ground Chicken Fried Rice
You want fried rice without the carb guilt spiral. This low carb ground chicken fried rice handles that nicely. It skips the heaviness but keeps the flavor. Honestly, it’s lighter, faster, and less regret-inducing. Your jeans stay cooperative, and dinner still tastes like takeout decided to behave for once.
Ground chicken brings protein while cauliflower rice keeps carbs low without turning sad. Garlic, soy sauce, and eggs build that classic flavor quickly. Everything cooks in one pan, because obviously you have better things to do. It reheats well, tastes satisfying, and won’t leave you questioning your life choices afterward.
Low Carb Ground Chicken Fried Rice
A quick, low carb fried rice made with ground chicken and cauliflower rice for a lighter take on a takeout favorite.
Equipment
- Mixing bowl
- Skillet
- Spatula
- Knife
- Cutting board
Ingredients
Main Ingredients
- 1 lb ground chicken
- 3 cups cauliflower rice
- 2 eggs
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
Optional Add-ins
- 1/2 cup mixed vegetables
- 2 green onions, sliced
Instructions
- Heat a skillet over medium heat and cook ground chicken until browned and slightly crispy.
- Push chicken aside and scramble eggs until softly set.
- Add garlic and cook briefly until fragrant.
- Stir in cauliflower rice and cook until tender but not mushy.
- Add soy sauce and sesame oil, mixing until evenly coated and slightly glossy.
- Fold in vegetables and green onions, then serve warm.
Notes
Cook longer for crisp texture or shorter for softer rice. Avoid overcrowding pan to prevent steaming. Customize with spices or sauces. Store in airtight container up to four days. Reheat in skillet for best results. Freeze portions separately for easy meals.
