Kevin's Natural Foods

Kung Pao Fried Rice

A fun twist on a traditional fried rice. Cauliflower rice keeps it low carb and veggies add a punch of color and flavor. The Kung Pao sauce brings it all together with a punch of Asian spice!

Prep Time 5 Minutes
Cook Time 15 Minutes
Serves 4 Servings
Kung Pao Chicken
This Recipe Uses

Kevin's Kung Pao Chicken Entrée

Ingredients


  • Kevin’s Kung Pao Chicken

  • ½ cup diced red bell pepper

  • ½ cup diced yellow onion

  • ½ cup shredded carrots

  • 4 cups cauliflower rice

  • ¼ cup green onions, white and light green parts only

  • Green onion tops and chopped cashews for garnish

Instructions


  • 1

    In a large pan over medium-high heat, heat 1 Tbsp cooking oil. Add the bell pepper, onion, and carrots and sauté for 3-4 minutes until tender and onion is translucent.

  • 2

    Add cauliflower rice to pan, reduce heat to medium, and cover. Allow to steam in the pan for an additional 2-3 minutes or until rice is tender and has cooked down.

  • 3

    Remove lid, add the chicken to the pan, and toss to combine. Allow to cook for 2-3 minutes to heat the chicken.

  • 4

    Add the sauce to the pan and toss to coat everything.

  • 5

    Serve topped with dark green onion slices and chopped cashews for a bit of crunch!

    Pro Tip: If you prefer to keep your meat and veggies separate, you can easily heat the meat and sauce in a separate pan according to package directions. When both the rice and meat are done, spoon the fried rice out onto a plate and top with a spoonful of the meat in sauce!

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