Cauliflower Chicken Fried Rice
Cauliflower Chicken Fried Rice
Ingredients
- 1 teaspoon peanut oil plus 2 tablespoons, divided
- 2 large eggs, beaten
- 3 scallions, thinly sliced, whites and greens separated
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic
- 1 pound boneless, skinless chicken thighs, trimmed and cut into ½-inch pieces
- ½ cup diced red bell pepper
- 1 cup snow peas, trimmed and halved
- 4 cups cauliflower rice (see Tip)
- 3 tablespoons reduced-sodium tamari or soy sauce
- 1 teaspoon sesame oil (optional)
Instructions
- Heat 1 teaspoon oil in a large flat-bottomed wok or large heavy skillet over high heat.
- Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds.
- Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into ½-inch pieces. Add 1 tablespoon oil to the pan along with scallion whites, ginger and garlic; cook, stirring, until the scallions have softened, about 30 seconds.
- Add chicken and cook, stirring, for 1 minute. Add bell pepper and snow peas; cook, stirring, until just tender, 2 to 4 minutes. Transfer everything to a large plate. Add the remaining 1 tablespoon oil to the pan; add cauliflower rice and stir until beginning to soften, about 2 minutes. Return the chicken mixture and eggs to the pan; add tamari (or soy sauce) and sesame oil (if using) and stir until well combined. Garnish with scallion greens.
- To make your cauliflower rice place the florets in a food processor and pulse until broken down into rice-size granules.
- One 2-pound head of cauliflower yields about 4 cups of cauliflower rice.
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