Low Carb Sriracha Chicken Fried Rice

This is a one-pan fried rice made with diced chicken thighs, cauliflower rice, bell pepper and green onions, finished with scrambled egg, soy sauce and Sriracha. The cauliflower stands in for the rice, and the card lists 7 grams of carbohydrates per serving. It takes 25 minutes in total and makes 4 servings.

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Because everything cooks in the same skillet or wok, there is one pan to wash. The heat comes from 1 tablespoon of Sriracha, which you can adjust.

What Goes in the Pan

Exact amounts are in the card. These are the ingredients and what they do.

• Boneless, skinless chicken thighs (1 pound): diced into bite-sized pieces.
• Avocado oil (2 tablespoons): for cooking the chicken. Olive oil also works.
• Cauliflower rice (1 cup): fresh or frozen. Pre-packaged cauliflower rice saves time, and a food processor will make your own from fresh cauliflower.
• Bell pepper (1/2 cup) and green onions (1/2 cup): for color and crunch.
• Eggs (2 large): beaten and scrambled into the rice.
• Soy sauce (3 tablespoons): or coconut aminos for a soy-free version.
• Sriracha (1 tablespoon), garlic powder (1 teaspoon) and ginger powder (1 teaspoon): the seasoning.
• Cilantro: an optional garnish.

Cooking Order

Heat the oil in a large skillet or wok over medium-high heat. Add the chicken, season with salt and pepper, and cook for 5 to 7 minutes, until browned and cooked through. Take it out and set it aside.

In the same pan, stir-fry the cauliflower rice, bell pepper and green onions for 3 to 4 minutes, until tender. Push the vegetables to one side and pour the eggs into the empty side. Scramble them until fully cooked, then mix them into the vegetables.

Return the chicken, add the soy sauce, Sriracha, garlic powder and ginger powder, and cook for 2 to 3 minutes more, until heated through. Taste and adjust the seasoning, then garnish with cilantro.

Start with less Sriracha if you are unsure about the heat and add more until it suits you.

Variations

• Vegetables: zucchini, broccoli or snap peas. Adjust the cooking time slightly so they stay tender but crisp.
• Shrimp or tofu: in place of the chicken. Cook shrimp until pink and opaque, and use firm or extra-firm tofu.
• Vegetarian: leave out the chicken and add more vegetables.
• Crunch: chopped almonds or cashews on top, keeping the carb count in mind.

What to Serve With It

A salad of mixed greens and sliced avocado with olive oil works against the heat. Steamed broccoli or asparagus is another side. For a drink, sparkling water with a splash of lemon or herbal tea both go with it.

Nutrition per Serving

Each serving has approximately 290 calories, 15 grams of fat (2 grams saturated), 7 grams of carbohydrates, 2 grams of fiber, 2 grams of sugar, 30 grams of protein and 800 milligrams of sodium. These are estimates.

FAQ

What can you substitute for cauliflower rice?

Broccoli rice has a similar texture. Zucchini noodles also work, but sauté them briefly so they do not release too much moisture.

Can I make this ahead of time?

Yes. Store it in airtight containers in the refrigerator for up to 3 to 4 days. Reheat in a skillet over medium heat until warmed through, adding a splash of soy sauce or a little water to keep it moist.

How do you make it less spicy?

Use less Sriracha, or leave it out and rely on the soy sauce for flavor.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us