Low Carb Arroz Chaufa
Elevate your meal prep game with this flavorful Low Carb Arroz Chaufa, a healthy twist on a Peruvian-Chinese classic that’s bursting with savory goodness. This quick and easy recipe swaps traditional rice for cauliflower rice, making it a gluten-free and keto-friendly option without compromising on taste. Tender bites of soy-marinated chicken, scrambled eggs, and vibrant veggies like red bell peppers, green peas, and ginger come together in a sizzling skillet to create a dish that's packed with protein and bold umami flavors. Finished with a drizzle of sesame oil and a sprinkle of fresh green onions, this healthy stir-fried "rice" is ready in just 35 minutes, making it perfect for busy weeknights or meal prep. Serve it as a satisfying low-carb main course or pair it with other Asian-inspired sides for a complete feast!
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Ingredients
- 1 head cauliflower
- 1 pound boneless, skinless chicken breast
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 pieces large eggs
- 2 cloves garlic
- 1 teaspoon ginger
- 4 stalks green onions
- 1 medium red bell pepper
- 0.5 cup green peas
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Begin by preparing the cauliflower rice. Remove the leaves and stalk from the cauliflower head, then cut it into chunks. Using a food processor, pulse the cauliflower pieces until they resemble the size and texture of rice grains. Set aside.
Step 2
Prepare the chicken by cutting it into small bite-sized cubes. Marinate with 1 tablespoon of soy sauce and let it rest while you prepare the other ingredients.
Step 3
Mince the garlic cloves, grate the ginger, and finely chop the green onions and red bell pepper. Keep these vegetables ready for quick cooking later.
Step 4
Heat a large skillet over medium-high heat. Add half of the sesame oil and swirl to coat the pan.
Step 5
Crack the eggs into the pan, scrambling them quickly, and cook until just set. Remove them from the skillet and set aside.
Step 6
Add the remaining sesame oil to the skillet and add the marinated chicken pieces. Cook for about 5-6 minutes until they are golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
Step 7
In the same skillet, add garlic and ginger, sautéing for 30 seconds until fragrant. Add the red bell pepper and green peas, cooking for another 2-3 minutes until slightly tender.
Step 8
Add the cauliflower rice to the skillet along with the remaining 1 tablespoon of soy sauce, salt, and black pepper. Stir everything together, cooking for about 5 minutes until the cauliflower is tender but not mushy.
Step 9
Return the scrambled eggs and cooked chicken to the skillet, stirring everything to combine.
Step 10
Finally, add the chopped green onions, stir just to combine, and remove the skillet from heat.
Step 11
Serve the low carb arroz chaufa warm, garnished with additional green onions if desired.
Nutrition Facts
| Serving size | (1462.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1313.0 |
| Total Fat 43.0g | 0% |
| Saturated Fat 10.5g | 0% |
| Polyunsaturated Fat 6.2g | |
| Cholesterol 757.6mg | 0% |
| Sodium 3738.4mg | 0% |
| Total Carbohydrate 59.0g | 0% |
| Dietary Fiber 21.4g | 0% |
| Total Sugars 21.8g | |
| Protein 174.2g | 0% |
| Vitamin D 102.7IU | 0% |
| Calcium 335.5mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 3910.9mg | 0% |
Source of Calories