As many of yall known, I am a personal chef in Orange County, California and specialize in cooking for people with niche diets. I have cooked all kinds of diets from raw alkaline, vegan, Paleo, Keto, macro based, the list is endless. Because of this I know of a TON of great food alternatives for just about anything.
One of my favorite carb alternative this year has been Palmini products. Palmini is a hearts of palm based product where they make all kinds of things from pasta, rice, to lasagna sheets. Since hearts of palm is a vegetable, it is super low carb and low calorie. I have been using Palmini in many of my client’s meals who are Keto or trying to lose weight.
I have been loving them because the flavor is mild and takes on the flavor of any sauce it is served with, and it is also super versatile. I have never been a huge fan of the been pastas and rices because it is harder to digest. And even though I did participate in the cauliflower rice trend a lot, I have found when cooked the cauliflower products get super watery, which doesn’t happen with Palmini.
This recipe is super low carb, high protein and lower calorie compared to normal chicken fried rice. It is also Paleo, gluten free, and soy free. Many of my Paleo clients have been loving it and cannot get enough of it! If you want to check out Palmini’s rice for this recipe, you can use code “CLEANKITCHEN” for 10% off Palmini.
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SERVINGS: 2
- PREP TIME: 10 Mins
- ACTIVE TIME: 20 Mins
- TOTAL TIME: 30 Min
This recipe is also great with steak and shrimp instead of chicken1
Ingredients:
- 2 chicken breasts, cubed into 1 inch pieces
- salt
- 3/4 cup coconut aminos
- avocado oil
- 1/2 onion, diced
- 3 carrots, diced
- 2 cups broccoli, steamed
- 5 green onions, thinly sliced
- 4 garlic cloves, minced
- 1 inch ginger, minced
- 2 eggs, whisked
- 1 packet Palmini rice
Preparation:
STEP 1.
Salt your chicken and marinate in 1/4 cup of coconut aminos, overnight or for at least 30 minutes.
STEP 2.
In a pan over medium high heat, add avocado oil and sear your chicken both sides until browned and cooked through, around 3 minutes per side. Remove from the pan and set aside.
STEP 3.
In the same pan, add the onions and carrots and saute until translucent, salt as you go, around 7 minutes. Add the steamed broccoli and green onions, ginger, and garlic. Saute another 2 minutes. Push those to the side and add the eggs and scramble, then mix in with the vegetables.
STEP 4.
Add both the Palmini rice and chicken to the pan, add the remainder of the coconut aminos and mix in. Saute another 3-5 minutes to combine the flavors. Remove from the pan and enjoy!
Hi Kelly – This looks great! Do you prefer the coconut aminos to Tamari? Also, do you cut chicken up first, then sautĂ© or sautĂ© whole, then cube?
Thanks!
I prefer coconut aminos because they are far less salty, although you can definitely use tamari if you prefer! For the chicken, cube it, salt and marinate in coconut aminos, then you saute it.