Cauliflower rice on its own is a side dish nobody asks for seconds of. Built up with chicken, edamame, and scrambled egg, it turns into a stir-fry that hits 34g of protein and still lands under 10g net carbs.
It comes together in one skillet in about 20 minutes, which is roughly how long takeout would take to arrive, minus the carb load and the wait.
The single biggest mistake with cauliflower rice is crowding the pan. Use the widest skillet you own and keep the heat high so the moisture cooks off instead of pooling.
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Heat avocado oil in a large nonstick skillet or wok over medium-high heat. Add the cubed chicken and cook for 4-5 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate.
Reduce heat to medium. Pour the beaten eggs into the empty skillet and scramble for about 1 minute until just set. Push them to one side or transfer to the chicken plate.
Add garlic and ginger to the skillet and cook for 30 seconds until fragrant. Add the cauliflower rice and edamame, raise heat to medium-high, and stir-fry for 5-6 minutes until the cauliflower is tender and any released water has cooked off.
Return the chicken and eggs to the skillet. Add soy sauce, sesame oil, rice vinegar, and black pepper. Toss for 1-2 minutes until everything is coated and hot. Stir in the green onions and serve.
Cook it over medium-high heat in a wide pan so the water it releases evaporates fast instead of steaming the pan. If you use frozen cauliflower rice, do not thaw it first, and do not cover the pan while it cooks.
The chicken, edamame, and eggs together add about 34g of protein per serving. Plain cauliflower rice has only around 2g per cup, so the protein here comes entirely from what you cook into it.
Yes. At roughly 9g net carbs per serving (14g total carbs minus 5g fiber) it fits most keto and low carb targets. Edamame adds a few carbs but also most of the fiber, so you can cut the amount in half if you want it lower.
It keeps 4 days in the fridge in sealed containers. Reheat in a skillet rather than the microwave if you can, to drive off moisture that builds up during storage and keep the texture from going mushy.