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Leftovers Fried Rice

Stir-Fry Veggies With Cauliflower Rice and Chicken

Course Main Course
Cuisine Chinese
Servings 4
Calories 230 kcal


  • 2 cups cauliflower rice cooked
  • 1 green bell pepper dices
  • 4 celery stalks sliced
  • 1 carrot dices
  • 1 yellow onion chopped
  • 2 cloves garlic peeled and minced
  • 10-12 oz. chicken
  • 2 tbsp vegetable oil


  • 1/2 cup low-sodium soy sauce
  • 2 tbsp brown sugar
  • 1 tsp corn starch
  • 1/2 tsp ground ginger


  • In a small bowl stir together the soy sauce, brown sugar, ginger and cornstarch
  • In a skillet over medium-high heat, heat the oil and cook chicken until slightly browned. 
  • Add vegetables and stir frequently for about 5 minutes
  • Add the soy sauce mixture and bring everything to a boil. 
  • Reduce heat and simmer until the sauce has slightly thickened, about 1 minute.
  • Serve the stir fry over the cauliflower rice.


Serving: 295gCalories: 230kcalCarbohydrates: 19gProtein: 21gFat: 8gSaturated Fat: 1gCholesterol: 40mgSodium: 1270mgPotassium: 356mgFiber: 4gSugar: 10gCalcium: 57mgIron: 1mg
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