Cauliflower fried ‘rice’ – a low carb clone, if you will, of the starchy counterpart. My first time trying it and i’m convinced you cannot tell the difference. The texture is identical to that of rice. This is such an amazing low-carb substitute. And the coming together of this dish is perfection for the copy cat / healthy version of Chinese take out.
- 1 head cauliflower, rinsed
- 1 lb chicken breasts, cubed
- sesame oil
- salt + garlic powder
- 1 onion, chopped
- 2 carrots, shredded
- 1 cup frozen peas
- 2 cloves garlic, minced
- 3 eggs, lightly beaten
- 2 tbs low sodium soy sauce*
- 2 tbs sweet chili sauce (optional)
- 3 scallions, chopped
Remove the core from the cauliflower and cut into small florets. Allow them to dry or pat with paper towel. Working in small batches, pulse the cauliflower in your food processor until it resembles rice or couscous — do not over process, will turn to mush.
In a large skillet, heat about 2 tsp sesame oil and cook the chicken on medium high heat. Season with salt and garlic powder. Remove chicken from pan and keep warm.
In the same pan, heat another 1 tsp oil and cook the onion for a few minutes, then add the peas, carrots and cook those for an additional few minutes — season with salt to taste. Stir in the garlic and saute for an additional minute. Remove veggies from pan.
Using the same pan, heat 1 tsp oil and add the cauliflower ‘rice’. Cook for 2 minutes stirring constantly. Add the chicken and veggies back in the pan, and stir to combine. Make a well in the center of the pan and add the eggs. Let them sit for 2 minutes and then stir them in to combine all and cook. Add the sauce mixture (2 tbs soy sauce, 2 tbs sweet chili sauce + 2 tsp sesame oil) and scallions and toss to combine all and warm through for 1 or 2 minutes.
Yields 4 servings.
- Can be made gluten free by using Tamari Sauce instead of soy.
- Make it Vegetarian by omitting the chicken.