Ok so this is one of the low carb chicken recipes I created a few weeks ago, before I gave up chicken temporarily as part of a strict elimination diet in hopes that it would help my seasonal allergies.
It’s pretty awesome if I do say so! More on that in a minute…
As a brief update on my allergy/diet issues, I’ve added some things back in, but for now it seems that grains, chicken, eggs, and dairy are the primary culprits. I haven’t had any of those things (and still no coffee *sob*) for days after trying a few things back and then re-eliminating them when symptoms appeared. As a result, I have been free of all medication for three days, which is fantastic and
almost totally worth it!
Unfortunately, I’m not completely sure yet that it’s the diet helping, or if it’s because IT WON’T STOP RAINING, and there can’t be a grain of pollen left in the air that hasn’t been washed away already. Normally I would be happy about that but I’m just #sosickofrain.
It’s rained so much that friends of ours found mushrooms growing in their camper.
Today’s forecast is sunny and 85, which is SO EXCITING that I want to sing and dance and spin around like Julie Andrews on a mountain top right now.
So while I should be working all day to catch up on emails and other important stuff, instead I’m going to cut this post short so I can be outside getting some much needed vitamin D. And if it’s sunny where you are, you should totally stop reading this immediately (but pin it so you can get back to it later – because YUM) and get outside too if it’s at all possible!
Normally this is where I’d put a lot of blah de blah about how great the recipe is, the flavors, the textures, etc. etc. etc.
But not today.
I will say that the cauliflower fried rice is fantastic on its own – and can be used as a side or accompaniment to all of your favorite low carb Asian dishes. Some of my favorites are the Low Carb Orange Chicken and Thai Green Curry Meatballs – so if you haven’t tried either of those out yet, make a note to add them to your menu ASAP!
One other note is that when I did some research on the origins of this recipe, I found that it was traditionally served with a fried egg on top.
I can pretty much tell you that there is 1000% NO CHANCE that I will ever not think this was the best idea I’ve ever heard of.
#putaneggonit #whatsupwithallthesehashtags #idontknow #giddyfromsunshine #makeitstop
All kidding aside, this low carb Thai chicken recipe was super delicious!
Salty, spicy, tangy, sweet, and with a punch of fresh basil – it hits all the right notes, and like most of my favorite low carb recipes, it can be made in about 15 minutes and all in one pan.
What more can you ask for?
#moresunshine #sorry #lastonepromise
Oh and I almost forgot – this recipe is dairy free, grain free, nut free, and egg free (without the fried egg obviously), and if you omit the sweetener this recipe is also Whole 30 compliant! #treatyoself #teehee #sorryilied #thisisreallythelastone #orisit
- 1 tsp sesame oil
- 2 Tbsp avocado (or other lightly flavored) oil
- 2 tsp fresh garlic, minced
- 1 Tbsp fresh ginger, minced
- 4 cups finely chopped (riced) cauliflower
- 2 Tbsp sugar free fish sauce
- 2 Tbsp avocado (or other lightly flavored) oil
- 3 cloves fresh garlic, chopped
- 1 tsp fresh ginger, minced
- 2 Tbsp fresh chilis, minced
- 2 cups chopped, raw, chicken breast
- 2 Tbsp fish sauce
- 1 tsp granulated sugar substitute (I used this brand)
- ¼ cup fresh basil leaves, roughly chopped
- Fried eggs to serve (optional)
- Heat the sesame and avocado (or other) oil in a large heavy bottomed (cast iron if you have it) saute pan. Add the garlic and ginger and cook for about one minute or until fragrant.
- Add the cauliflower and fry over high heat for about 3 minutes.
- Add the fish sauce and stir well, cooking for another 3 minutes. The cauliflower should be softened and browned, with most of the liquid evaporated.
- Remove from the heat and transfer the cauliflower rice to a serving dish.
- Heat the avocado (or other) oil in the same pan as you cooked the cauliflower rice.
- Add the garlic, ginger, and chilis and cook for 1-2 minutes, or until fragrant and sizzling.
- Add the chicken to the pan and stir occasionally - cook for about 5 minutes, or until golden brown and cooked through.
- Add the fish sauce, sweetener, and fresh basil - stir and cook until the chicken is coated and the basil is wilted - about 2-3 minutes.
- Remove from the heat and serve over the cauliflower rice. Fried egg is optional but recommended.
3/4 cup cauliflower rice - 105 calories, 8g fat, 4g net carbs, 3g protein
1/2 cup Thai Chicken - 192 calories, 8g fat, 1g net carbs, 27g protein
Total serving - 297 calories, 16g fat, 5g net carbs, 30g protein
Note - 1 fried egg adds another 90 calories, 7g fat, .4g net carbs, 6g protein
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