Servings: 4 servings
Calories: 298kcal
Ingredients
- 4 cups cauliflower rice
- 200 g boneless chicken thigh diced
- 2 links Chinese sausage or a keto-friendly cured sausage, sliced
- 4 dried shiitake mushrooms rehydrated and sliced
- 2 tbsp avocado oil
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tsp sesame oil
- 2 scallions sliced, for garnish
Instructions
- Heat avocado oil in a heavy pot or claypot over medium-high heat. Brown the chicken, 4-5 minutes, then remove and set aside.
- In the same pot, cook the sausage and shiitake for 2-3 minutes until fragrant.
- Add the cauliflower rice and stir-fry 3-4 minutes to release some moisture.
- Return the chicken to the pot. Add soy sauce, dark soy sauce, and sesame oil, stirring to combine.
- Press the mixture down firmly into an even layer. Reduce heat to medium-low and cook undisturbed for 10-12 minutes, until a crisp, golden crust forms on the bottom.
- Scatter with scallions and serve directly from the pot, scraping up the crispy bottom with each serving.
Notes
Chef's Tip: Resist stirring once you press the rice down - the whole point of this dish is the crackling crust that forms on the bottom while it cooks undisturbed. Keto Swaps: cauliflower rice replaces steamed rice, and it crisps up in the pot just as well as the original.
Nutrition
Calories: 298kcal | Protein: 21g | Fat: 19g | Fiber: 3g
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About This Dish
Claypot rice is prized for one thing above all: the crackling, golden crust that forms on the bottom of the pot while everything cooks undisturbed.
Cauliflower rice replaces steamed rice, and it crisps up in the pot just as well as the original.