My healthy, low-carb version of Indonesian fried rice.
In this recipe I am swithching a classic white rice that can spike your blood sugar, for cauliflower rice. This will boost your intake of fiber and other micronutrients and leave you more satisfied than white rice would.
1/2 cauliflower head
100g of chicken breast / tofu for vegetarians
100g of onion
200g of soya bean sprouts
2 tablespoon tamari sauce
2 teaspoon of sweet soy sauce
2 teaspoon of sesame oil
1 teaspoon of chili paste
2 clove garlic minced
1 teaspoon minced fresh ginger
Heat the sesame oil in a large skillet or wok over medium heat.
Fry the onion, stirring often, until it becomes translucent.
Add garlic, ginger and chicken and continue cooking until chicken is almost cooked.
Put the cauliflower in the processor and mix until it has the size of rice grains.
Add the cauliflower and soya bean sprouts to the pan and season with a tablespoon of tamari sauce, a teaspoon of sweet soy sauce and half teaspoon of chili paste according to your taste.
Stir well and cook for 4 minutes or until cauliflower has softened.
Serve with a fried egg and coriander.