Cheers to a new year and let’s start it out healthy with this seriously delicious Cauliflower Chicken Fried “Rice”! This fried rice is made with cauliflower instead of white rice but you can hardly taste the difference!
In fact I actually like this version even better than the rice version. It’s incredibly filling but you don’t feel weighed down like when you eat a bunch of the empty calories of white rice.
I’ve made this three times already but I thought I’d wait until the new year to share it with you – because December was all about those cookies.
And now I guess I need to make up for all those cookies with lots of healthy meals this month :).
But honestly I know I’ll never be one who’s able to give up sugar and desserts so I like to make mostly healthy meals like so to help balance it out a little.
My whole family loves this Cauliflower Fried “Rice” and it’s a one pan meal I’ll make again and again.
It’s made with tons of veggies (cauliflower, carrots, peas), lean protein packed chicken, and eggs to add one more protein and make it that much more filling.
I love that it’s a quick and easy dinner too. As in you can pretty much make it faster than it would take to go pick up take-out.
I think I’m going to start freezing my own cauliflower rice so I have a head start with this fried rice and my Loaded Cilantro Lime Cauliflower Rice.
I’ve heard some stores sell frozen cauliflower rice but the only ones I’ve been able to find at my grocery stores have added flavors and ingredients. If you know of a national grocery chain that sells it please let me know!
Happy 2018 everyone! I hope this is an awesome year for you!
Cauliflower Chicken Fried “Rice”
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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.
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