Hubei Pickled Rice

Hubei Pickled Rice is a tangy and flavorful dish that combines the nutty essence of rice with the vibrant taste of pickled vegetables, offering a unique twist on traditional Chinese cuisine. This Paleo-friendly recipe is both nutritious and satisfying, perfect for a wholesome meal.

Ingredients

• Cauliflower rice - 300 grams
• Pickled mustard greens - 100 grams, chopped
• Cooked chicken breast - 150 grams, shredded
• Coconut aminos - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2 stalks, chopped
• Salt - to taste
• Black pepper - to taste
• Cilantro - for garnish

Steps

1. In a large skillet, heat the sesame oil over medium heat.
2. Add the minced garlic and grated ginger to the pan, sautéing until fragrant, about 1 minute.
3. Stir in the shredded chicken and cook for 2-3 minutes until heated through.
4. Add the chopped pickled mustard greens and cauliflower rice to the skillet, mixing well.
5. Pour in the coconut aminos, and season with salt and black pepper to taste.
6. Cook for an additional 5-7 minutes, stirring frequently, until the cauliflower rice is tender.
7. Remove from heat and stir in the chopped green onions.
8. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 22 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.3 L

Health Benefits

• High in fiber from cauliflower and pickled vegetables, promoting digestion.
• Rich in protein from chicken, supporting muscle health.

Tags