Chicken Cauliflower Fried Rice
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
48
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 medium
Cauliflower (head, stem removed)3 tsps
Canola Oil2 large
Egg (lightly beaten)3 cloves
Garlic (minced)2 tbsps
Sesame OilDirections:
1
Cut the cauliflower into chunks
2
Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice
3
This recipe uses about 4 cups of cauliflower rice
4
If you have any leftover, save it for another use
5
Heat a wok or large skillet over medium-high heat
6
Add 1 teaspoon of the canola oil
7
Add the eggs and quickly scramble
8
Transfer the eggs to a plate and set aside
9
Heat the remaining 2 teaspoons canola oil
10
Add the garlic and ginger and cook, stirring constantly, about 1 minute
11
Add the peas and carrots, scallions and cauliflower
12
Stir-fry until the vegetables are tender, about 5 minutes
13
As the vegetables are cooking, whisk the soy sauce and sesame oil together in a small bowl
14
Stir the sauce and chicken into the cauliflower mixture
15
Cook an additional minute or 2
16
Stir the cooked eggs back into the mixture
17
Serve with hot sauce and additional soy sauce if desired