Are you looking for a low-carb alternative to one of our favorite dishes? Low-Carb Cauliflower Chofan (Fried Rice) doesn't lack flavor and hits just the right spot.

– 1½ cup long grain brown rice – 2 teaspoons of salt – 3 tablespoons of sesame oil, divided – 1½ pound supermarket rotisserie chicken, boned, skinned, and shredded – 1 large carrot, diced – 1 stick of celery, sliced – 1 piece of ginger peeled and minced – 3 cloves of garlic sliced thinly – 2 cups broccoli, separated into florets – 1 big white onion, chopped – 1 bell pepper, chopped – ½ cup of  frozen peas – ¼ cup of low-sodium soy sauce (or to taste)


Soak the brown rice in two cups of water for an hour. Separate the rice and remaining water and set both aside.

Step 1:

Heat the water with 2 teaspoons of salt in a small pot, add 2 tablespoons of oil and the rice, and stir. Simmer over medium heat until all water has evaporated, stirring regularly. Lower heat to a minimum, cover the pot with a tight-fitting lid and simmer for 20 minutes. Stir and cover again. Simmer for another 5 minutes. Rice should be firm but cooked-through (al dente).

Step 2:

Heat the remaining oil over high heat in a Dutch oven. Add chicken and brown, stirring to cook evenly. Add carrot, celery, and ginger, and stir vigorously for half a minute. Add broccoli and garlic and stir for half a minute. Stir in onion, bell pepper, and peas. Cook. Add the rice and cook, stirring until everything is mixed well. Stir in soy sauce to taste. Cook, stirring.

Step 3:

Remove from the heat and serve immediately.

Step 4:

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