Cauliflower Fried Rice with Chicken
Votes: 4
Time: 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 401, total fat 21 G., saturated fats 4 G., proteins 39 G., carbohydrates 17 G., fiber 5 G., cholesterol 175 mg, sodium 930 mg, sugar 5 G.
Calories 401, total fat 21 G., saturated fats 4 G., proteins 39 G., carbohydrates 17 G., fiber 5 G., cholesterol 175 mg, sodium 930 mg, sugar 5 G.
This hearty, low-carb Asian-inspired dish is ready in just 20 minutes and is packed with flavor and juiciness. Instead of traditional rice, it uses healthy cauliflower rice. Simply puree the fresh cauliflower florets in a food processor until they're the size of a grain of rice, then stir-fry them in a pan with herbs along with carrots and green peas. Shredded grilled chicken and a mixture of soy sauce and sesame oil add a special flavor. A fried egg makes it even more filling and healthy. Perfect for a quick weekday dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cooked chicken breasts, diced (I use rotisserie chicken)
- 1 medium head of cauliflower, stem trimmed
- 3 tsp rapeseed or vegetable oil
- 2 large eggs, lightly beaten
- 3 cloves garlic, crushed
- 2.5 cm ginger root, peeled and grated
- 1 cup frozen green pea and carrot mixture, thawed
- 1/4 cup thinly sliced green onions
- 1/4 cup + 2 tbsp lightly salted soy sauce + extra for serving
- 2 tbsp. l. sesame oil
- Hot sauce, for serving (optional)
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Recipes with similar ingredients: cauliflower, peas, carrot, ginger root, chicken breasts, sesame oil, green onions, soy sauce
Cooking the dish according to the recipe:
- Cut the cauliflower into chunks. Working in batches, puree the cauliflower in a food processor until it resembles rice. This recipe calls for 4 cups of cauliflower rice. Set the rest aside for another use.
- Heat a wok or large skillet over medium-high heat. Add 1 teaspoon of canola oil. Add the eggs and whisk quickly. Transfer the eggs to a plate and set aside. Heat the remaining 2 teaspoons of oil. Add the garlic and ginger and cook, stirring constantly, for about 1 minute. Add the peas and carrots, green onions, and cauliflower. Cook until the vegetables are soft, about 5 minutes.
- While the vegetables are cooking, combine the soy sauce and sesame oil in a small bowl. Stir in the sauce and the chicken and cauliflower. Cook for another 1-2 minutes. Stir the eggs back into the mixture. Serve with hot sauce and extra soy sauce.
Author of the recipe - Katie Lee is an American food writer and television food critic.
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