Cauliflower Chicken Fried "Rice"
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.
(about 2 1/4 lbs)
boneless, skinless chicken breasts,
diced into 1/2-inch cubes
chopped green onions,
only white and light green portions
peeled and minced fresh ginger
frozen peas and carrots blend
more or less to taste
chopped unsalted peanuts
chopped green onions
Sriracha or thinly sliced red peppers
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
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