Cauliflower Chicken Fried "Rice"

Name: Cauliflower Chicken Fried "Rice"
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving
Ingredients: 1 large head cauliflower; 1 lb boneless, skinless chicken breasts; 1 1/2 Tbsp olive oil; 1 1/2 Tbsp sesame oil; 1/2 cup chopped green onions; 1 Tbsp peeled and minced fresh ginger; 1 Tbsp minced garlic; 2 cups frozen peas and carrots blend; 3 large eggs; 3 1/2 Tbsp soy sauce; 1/3 cup Chopped unsalted peanuts; 2 Tbsp chopped green onions; Sriracha or thinly sliced red peppers

User Reviews

4.9

30 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
4
Course
Main Course
Cuisine
Asian

Cauliflower Chicken Fried "Rice"

Iris Warren

Report

This easy fried rice is jam packed with veggies and protein. It's seriously hearty and so delicious! A healthy one pan meal to start the new year with.

Share:

I Made This!

Be the first!

Print

9 people printed this

Save this

Be the first!

Ingredients

Servings

1 large head cauliflower (about 2 1/4 lbs)
1 lb boneless, skinless chicken breasts, diced into 1/2-inch cubes
1 1/2 Tbsp olive oil, divided
1 1/2 Tbsp sesame oil, divided
1/2 cup chopped green onions, only white and light green portions
1 Tbsp peeled and minced fresh ginger
1 Tbsp minced garlic (3 cloves)
2 cups frozen peas and carrots blend
3 large eggs
3 1/2 Tbsp soy sauce, more or less to taste

Optional toppings

1/3 cup Chopped unsalted peanuts (optional)
2 Tbsp chopped green onions (green portion)
Sriracha or thinly sliced red peppers

Add to Shopping List

Instructions

Cut the florets from the cauliflower leaving most of the stem behind. Pulse half at a time in food processor into fine bits, just a bit larger than couscous (you should have 4 cups).
Transfer cauliflower to a large roll of several layers of paper towels then wrap and squeeze to remove some of the excess moisture. Set aside.
Heat 1/2 Tbsp olive oil and 1/2 Tbsp sesame oil in a large 12-inch (fairly deep) non-stick skillet or wok over medium-high heat.
Add in chicken and cook, tossing occasionally, until cooked through, about 6 minutes. Transfer to a plate.
Add 1 Tbsp olive oil and 1/2 Tbsp sesame oil to now empty skillet, set over medium-high heat. Add in green onions, ginger and garlic and saute 20 seconds.
Add in cauliflower "rice" and saute 3 minutes. Add in peas and carrots and saute until heated through, about 3 minutes.
Push mixture to the edges of the pan. Add last 1/2 Tbsp of sesame oil to center then add eggs and scramble and cook just until set.
Return chicken to pan. Pour soy sauce over everything then toss and cook 1 minute longer.
Serve warm with green onions, peanuts and Sriracha.
Recipe source: Cooking Classy