This 15 minute recipe is low carb, quick, and most importantly tasty! It sure to please your Chinese food urges while on a Keto/Low Carb journey!

What you need:

  • Cauliflower

  • Sesame Oil

  • Chicken

  • Eggs

  • Onion

  • Garlic

  • Ginger

  • Carrots

  • Peas

  • Scallions

  • Liquid Aminos or Sugar Free Teriyaki

  • Optional: Sriracha

  1. Make Cauliflower Rice. I prefer for already prepped cauliflower rice from the supermarket because it saves some time, however you can make your own at home pretty easily. To do that add the cauliflower to a food processor or blender, pulse until it looks like small grain of rice. Set aside.

  2. Cook Chicken. Heat large pan to medium heat. Add 1 table spoon of sesame oil to the pan. The add cubbed chicken. Sauté until cooked and then remove from pan and set aside.

  3. Scramble Eggs. After removing the chicken from the pan immediately scramble eggs until cooked. Remove eggs and set aside with chicken.

  4. Stir fry Vegetables. Add 1 tablespoon of sesame oil and onions. Stir fry till the onions are translucent. Then add the garlic, ginger, and carrots. Sauté abuout 4-5 minutes. Now add Cauliflower rice and sweet peas.

  5. Last add the liquid aminos or sugar-free teriyaki sauce and toss everything together. Toss about 2 minutes.

  6. Now add chicken and egg back in the mix, garnish with scallions.

This recipe can be stored in the fridge for up to 3 days and frozen for up to 3 months, so it is great for meal prep!

If you make this tell me what you think! Leave a comment below or Tag me in your photos on instagram.com/ketothicck.