Ingredients
- 2 tablespoons unsalted butter , or olive oil
- 1/2 yellow onion , minced
- 20 ounces cauliflower rice
- 1 tablespoon chicken base , Better than Bouillon
- 1 cup chicken broth
Instructions
- Add butter to a large skillet on medium-high heat.
- Add the onion and cauliflower rice and cook for 4-5 minutes, stirring occasionally until it starts to crisp.
- Add the chicken base and chicken stock, stirring well to combine.
- Raise the heat to high and cook until the liquid completely cooks off leaving the cauliflower rice dry and crispy again, stirring every minute.
Nutrition
Calories: 65kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 372mg | Potassium: 327mg | Fiber: 2g | Sugar: 2g | Vitamin A: 117IU | Vitamin C: 49mg | Calcium: 25mg | Iron: 1mg
