People are TOO obsessed with fried rice for me to stop after just one recipe … so here’s another! This one has juicy pineapple and tender chicken. And remember to check out all the cauliflower rice recipes here.
¼th of recipe (about 2 cups): 282 calories, 7g total fat (1g sat fat), 400mg sodium, 21g carbs, 6g fiber, 9g sugars, 34g protein
You’ll Need: extra-large skillet, nonstick spray, medium bowl
Prep: 20 minutes • Cook: 25 minutes
½ cup egg whites (about 4 large eggs’ worth)
1 pound raw boneless skinless chicken breast, cut into bite-sized pieces
¼ teaspoon each salt and black pepper
2 cups frozen Asian-style stir-fry vegetables
4 cups cauliflower rice/crumbles
1 cup bean sprouts
¾ cup chopped onion
1 tablespoon sesame oil
1 teaspoon chopped garlic
½ cup chopped pineapple
½ cup canned water chestnuts, drained and chopped
¼ cup Clean & Hungry Teriyaki Sauce (recipe and store-bought alternatives here)
¼ cup chopped scallions
Optional seasonings: additional salt and black pepper
1. Bring an extra-large skillet sprayed with nonstick spray to medium heat. Scramble egg whites until fully cooked, 3 to 4 minutes, breaking them up into bite-sized pieces. Transfer to a medium bowl.
2. Remove skillet from heat; clean, if needed. Re-spray, and bring to medium-high heat. Add chicken, and season with salt and pepper. Cook and stir until browned on all sides, about 3 minutes.
3. Add frozen veggies. Cook and stir until veggies have thawed and excess water has evaporated, about 4 minutes.
4. Add cauliflower rice/crumbles, bean sprouts, onion, oil, and garlic. Cook and stir until veggies have mostly softened and any excess water has evaporated, 6 to 8 minutes.
5. Add scrambled egg whites, pineapple, water chestnuts, and teriyaki sauce. Cook and stir until hot and well mixed, about 2 minutes.
6. Top with scallions.
MAKES 4 SERVINGS
Need-to-Know Info
Use store-bought cauliflower crumbles/rice, or DIY! See here for the 411.