Low-carb chicken and cauliflower rice stir-fry

Ingredients for 2 servings:

• 1 small cauliflower
• 2 m.-large pointed peppers, red
• 2 spring onions
• 300 g chicken fillet(s)
• 50 g bacon, diced
• 1 bunch of chives
• 1 handful of peas, frozen
• n. B. cream, semi-skimmed cream or milk, approx. 50 ml
• 2 eggs
• Soy sauce
• salt and pepper
• Garlic, fresh or garlic powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the cauliflower, spring onions, and bell peppers. Cut the spring onions into rings and the bell peppers into bite-sized pieces. Grate the cauliflower either with a coarse grater or chop it into “rice” in a food processor. Lightly fry the diced bacon in a pan and then add the chopped chicken fillets. Once the chicken fillets are nicely browned, remove them from the pan. Add the pointed peppers and spring onions to the bacon and cook over medium heat. Next, add the cauliflower and cook briefly for about 3 minutes. Then add the peas and the reserved chicken fillet pieces. If it’s too dry, add a little (about 50 ml) of cream, semi-skimmed milk, or even milk. However, vegetables often absorb moisture on their own, so only add as needed. Make a well in the center of the pan and pour the two previously beaten eggs into the center. Let them set briefly, then stir everything together. Sprinkle the chopped chives over everything. Season the dish with salt, pepper, and soy sauce. If desired, add garlic powder or, of course, fresh garlic, but add it with the vegetables. Another delicious addition is a spiciness like chili.