Low Carb Chicken Fried Rice (In A BAG?)

I saw a viral trend of chicken fried rice made in the bucket the rotisserie chicken comes in. Pretty cool.

But then I made it low carb. Pretty much more cool.

Here’s my tutorial video on Instagram.

Here’s my full livestream cooking class on YouTube.

I wasn’t going to type up this recipe properly because I was convinced y’all could save the video on IG and make it from memory.

But then y’all really got bothered by that. And by really bothered, I mean that two whole people wrote me to get it properly typed up.

I guess that’s enough people to get me to do something.

Since I’m so easily influenceable, might I influence you right back?

This is your friendly reminder to make sure you pre-order your copy…dare I say it…COPIES…of my new cookbook, Eat Happy Cocktail Hour! I’m giving away fun bonuses so that you are rewarded for claiming a copy so early in the process.

Go here for ALL the deets on where to pre-order and how to upload your receipt to get your loot.

OK, love y’all, mean it. Let’s make a low carb dinner in a bag in about 5 minutes (maybe 10 because you have to cut a few things up).

This is a recipe that you pick up the ingredients on your way home for dinner so that you have a hot rotisserie chicken to work with. If you need to pre-shop and the chicken is coming out of the fridge, then I gave you stovetop instructions here as well.

My recipe for homemade Crunchy Garlic Onion Chili Oil is what I keep on hand to really make this recipe pop. You can easily find store bought as well, just read the label carefully for no sugar and no wheat added to the store versions.

I also get the bags of frozen cauliflower rice and peas that I proceed to microwave sealed for 4-5 minutes to steam the veggies hot in the bag before adding them to this dish.

PLEASE let me know in the comments if you make this recipe. Also, please know you can add anything you’d like to have in your stir fry. You do NOT have to follow my recipe exactly. You can add more or less coconut aminos or any of the liquids to your taste. You can omit the chili oil if it’s too spicy.

Make this stir fry your own…just make it at home and without rice, and you will keep it gluten free and low carb, and isn’t that the whole point?

Here’s the PDF so you can print this recipe and keep it in your files:

XO

Anna

Serves 4-6

For the steamed veggies, I like to use cauliflower “rice” and peas, but you can use any low carb veggie you like, or a medley. I steam them in the frozen bag they come in, just to make life easier.

• rotisserie chicken, pulled into pieces

• 3 eggs, scrambled

• 3 green onions, chopped

• 12-16 ounce bag of cauliflower rice, steamed hot in the microwave

• 12-16 ounce bag of peas, steamed hot

• 3-4 tablespoons coconut aminos or gluten free soy sauce

• 2 tablespoons olive oil

• 1 teaspoon cold pressed sesame oil

• 2 tablespoons rice wine vinegar (check the label for no sugar added)

• 2 tablespoons Crunchy Garlic Onion Chili Oil (use my recipe or buy store-bought without sugar added)

• 1 tablespoon grated fresh ginger (or use 1 teaspoon ground ginger)

If shaking in the bag or bucket:

Pull the meat off of the rotisserie chicken into bite-sized pieces. Scramble 3 eggs in a small nonstick sauté pan and set aside. Assemble all the other prepped ingredients, and pour the chicken pieces back into the rotisserie chicken container (save the bones to make broth with later). Add in the green onions, steamed cauliflower and peas, and toss until evenly mixed. Pour in the coconut aminos, olive oil, sesame oil, rice wine vinegar, crunchy garlic onion chili oil, and the grated fresh ginger. Shake in the bag until well mixed. Dump the scrambled eggs into the bag and give the bag a few more shakes, then serve immediately.

If making on the stove top:

Start with the olive oil heated in a large, flat-bottomed sauté pan on medium high heat, then add all of the ingredients but the scrambled eggs, making sure everything is mixed well. Fold in the scrambled eggs, then serve immediately.