Riced Cauliflower Recipe 02: Chicken Cauliflower Fried Rice
You won’t even notice that the rice is missing from your fried rice! The great thing about cauliflower is that it has such a neutral taste while maintaining good structure. This makes it perfect for replacing white rice in any fried rice recipe. It calls for freshly riced cauliflower, but you could absolutely use frozen. If you opt for fresh, make sure you’ve got a good food processor on hand. Then all you need is a set of chopsticks for you and your kids and you’re good to go!
Chicken Cauliflower Fried Rice
- 1 medium cauliflower head stem removed
- 3 tbsp. vegetable oil
- 2 large eggs lightly beaten
- 3 cloves garlic minced
- 1 1-inch fresh ginger peeled and grated
- 1 c. frozen mixed peas and carrots thawed
- ¼ c. scallions thinly sliced
- ¼ c. low-sodium soy sauce plus 2 tbsp.
- 2 tbsp. sesame oil
- 2 c. cooked chicken breast
- Begin by cutting the cauliflower into chunks that will fit into your food processor. Pulse the cauliflower in your food processor until you have a rice-like texture. When you're finished you should have about 4 cups of riced cauliflower. You can save any extras for other dishes if you have extra.
- Next heat a teaspoon of the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add in the eggs and scramble. Then remove the eggs and set aside. Add in the remaining vegetable oil, garlic, and ginger and saute for a minute before adding in the peas, carrots, scallions, and cauliflower. Continue to stir-fry until the veggies are tender. This should take about 5 minutes.
- In a separate bowl, whisk the sesame oil and soy sauce together. Then add in the soy sauce mixture and chicken to the fried rice and cook, stirring frequently, for 2-3 more minutes. Add in the eggs and give another stir to incorporate everything. Then remove from heat and serve with additional soy sauce if desired.