Thai Chicken with Basil and Cauliflower Fried Rice - Low Carb
Try this Thai Chicken with Basil and Cauliflower Fried Rice - Low Carb recipe, or contribute your own.
Try this Thai Chicken with Basil and Cauliflower Fried Rice - Low Carb recipe, or contribute your own.
- 1 tsp sesame oil
- 1 tsp fresh ginger minced
- 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
- 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)
- Carbohydrate 2.22439500089453 g
- Cholesterol 0 mg
- Fat 1.18011000003339 g
- Fiber 0.175849996461147 g
- Protein 0.858295000978655 g
- Saturated Fat 0.169127000006647 g
- Serving Size 1 1 serving (19g)
- Sodium 695.922501409933 mg
- Sugar 2.04854500443338 g
- Trans Fat 0.0644125000086804 g
- Calories 22 calories
Step-by-step
- 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.
Overcrowding the skillet prevents the cauliflower from browning and turns the grains into a wet mush instead of a dry, toothsome base. Maintaining high heat allows moisture to evaporate rapidly from the cell walls of the brassica while the fats toast the surface. When preparing this dish ahead of time, store the components in airtight containers for up to four days in the refrigerator.
Freezing and Reheating Strategy
Freezing cooked cauliflower requires care because the cellular structure breaks down upon thawing. Portion the chicken and the rice separately if you plan to keep them longer than a week in the freezer, as the dense protein retains better texture than the vegetables over extended storage periods. Reheat the components in a cast-iron skillet over medium-high heat with a teaspoon of neutral oil to restore crisp edges without steaming the ingredients into sogginess.Flavor Chemistry
Combining pungent fish sauce with fresh chilis triggers multiple taste receptors simultaneously, balancing umami depth against sharp capsaicin heat. Fresh basil leaves contain volatile aromatic compounds that degrade rapidly under prolonged direct heat, which is why they are added during the final minutes of cooking to preserve their bright herbal notes.
