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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