Low Carb Arroz Chaufa
Experience a mouthwatering twist on a Peruvian-Chinese classic with this Low Carb Arroz Chaufa, a delicious and healthy alternative to traditional fried rice. Made with cauliflower rice, tender marinated chicken, scrambled eggs, and an array of vibrant vegetables like red bell pepper, green peas, and green onions, this dish is packed with flavor and nutrients. The unique blend of garlic, ginger, sesame oil, and soy sauce delivers a savory and aromatic profile, perfect for satisfying takeout cravings without the guilt. Ready in just 35 minutes, this quick and easy recipe is a perfect weeknight dinner or meal prep option for those looking to enjoy a low-carb, high-protein dish inspired by global cuisine. Serve it warm and garnish with extra green onions for an added touch of freshness!
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Recipe Information
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
Instructions
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.
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.
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.
Heat a large skillet over medium-high heat. Add half of the sesame oil and swirl to coat the pan.
Crack the eggs into the pan, scrambling them quickly, and cook until just set. Remove them from the skillet and set aside.
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.
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.
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.
Return the scrambled eggs and cooked chicken to the skillet, stirring everything to combine.
Finally, add the chopped green onions, stir just to combine, and remove the skillet from heat.
Serve the low carb arroz chaufa warm, garnished with additional green onions if desired.
Nutrition Facts
Calories |
1313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 3738 mg | 163% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 21.8 g | ||
| Protein | 174.2 g | 348% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 336 mg | 26% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3911 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
