If you love fried rice, try this take using cauliflower as your rice with chicken and vegetables. It is a nice alternative and easy to make.
Details
Servings
4 serves
Prep time
25 minutes
Cooking time
25 minutes
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Ingredients
1 large head of cauliflower, cut into florets
2 Tbsp olive oil
1 medium onion , diced
1 clove garlic, minced
1 Tsp fresh ginger, minced
6 oz frozen peas and carrots
1 cup cooked chicken
1 Tbsp chilli sauce
2 large eggs
5 tsp soy sauce
1 tsp sesame oil
2 bunches green onions, chopped
Directions
- Working in batches, place cauliflower into the bowl of a food processor fitted with the blade attachment. You can also use a hand grater to process into small crumbles, that resembles rice, then set aside.
- In a wok or large skillet over medium heat, heat 1 tablespoon oil. Add onions and cook, 2 minutes, then add garlic, ginger, peas and carrots and cook for 5 minutes more, stirring often. When vegetables have softened, add chicken, chilli sauce and cook for 2 minutes, stirring often. Add riced cauliflower and cook 2 minutes, stirring often.
- Push rice mixture to one side of the pan and crack eggs into the open area of the skillet or wok. Add one teaspoon soy sauce to eggs and scramble . Once cooked through, stir eggs into rice mixture. Add remaining 4 teaspoons soy sauce and stir.
- Continue cooking until everything is heated through and soft, 5 minutes. Remove from the heat and drizzle with sesame oil. Sprinkle green onions and serve.
