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Thai Chicken with Basil & Cauliflower Fried Rice - Low Carb Recipe

Name: Thai Chicken with Basil & Cauliflower Fried Rice - Low Carb
Yield: 4
Ingredients: 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); 1/4 cup fresh basil leaves, roughly chopped; Fried eggs to serve (optional)

I Breathe I'm Hungry

Salty, spicy, tangy, sweet, and with a punch of fresh basil - this low carb recipe has all the flavors of your favorite Thai takeout without the sugar and carbs! Keto and Paleo friendly.

Ingredients

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)

1/4 cup fresh basil leaves, roughly chopped

Fried eggs to serve (optional)

Method

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.

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