Chicken Cauliflower "Fried Rice"
For a lighter take on classic fried rice, look no further than cauliflower to save the day. The secret to achieving a ricelike texture is using a food processor to chop up the cauliflower into tiny pieces; you want them to be coarse, not super soft like a puree. Dovetailing Tip: Use the cauliflower pieces that you cut up on day 2 for tonight's “Fried Rice.”
Prep time:
Cook time:
Serving size: 4
Calories per serving: 191
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 191
1 medium head cauliflower, stem removed
3 teaspoons canola or vegetable oil
2 large eggs, lightly beaten
3 cloves garlic, minced
1 1-inch piece fresh ginger, peeled and grated
1 cup frozen mixed peas and carrots, thawed
1/4 cup thinly sliced scallions
1/4 cup plus 2 tablespoons low-sodium soy sauces, plus more for serving, optional
2 tablespoons sesame oil
2 cooked chicken breasts, diced (i used a rotisserie chicken)
hot sauce, for serving, optional
Directions:
Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. This recipe uses about 4 cups of cauliflower rice. If you have any leftover, save it for another use.
Heat a wok or large skillet over medium-high heat. Add 1 teaspoon of the canola oil. Add the eggs and quickly scramble. Transfer the eggs to a plate and set aside. Heat the remaining 2 teaspoons canola oil. Add the garlic and ginger and cook, stirring constantly, about 1 minute. Add the peas and carrots, scallions and cauliflower. Stir-fry until the vegetables are tender, about 5 minutes.
As the vegetables are cooking, whisk the soy sauce and sesame oil together in a small bowl. Stir the sauce and chicken into the cauliflower mixture. Cook an additional minute or 2. Stir the cooked eggs back into the mixture. Serve with hot sauce and additional soy sauce if desired.
Source: foodnetwork.com
Heat a wok or large skillet over medium-high heat. Add 1 teaspoon of the canola oil. Add the eggs and quickly scramble. Transfer the eggs to a plate and set aside. Heat the remaining 2 teaspoons canola oil. Add the garlic and ginger and cook, stirring constantly, about 1 minute. Add the peas and carrots, scallions and cauliflower. Stir-fry until the vegetables are tender, about 5 minutes.
As the vegetables are cooking, whisk the soy sauce and sesame oil together in a small bowl. Stir the sauce and chicken into the cauliflower mixture. Cook an additional minute or 2. Stir the cooked eggs back into the mixture. Serve with hot sauce and additional soy sauce if desired.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
