Chicken
Fried Cauliflower Rice
If you don’t take a closer look at
the image of this recipe, you would think there is real rice here, but it is
actually not. What you see is the cauliflower rice processed into small
crumbles in the food processor. When it is combined with the rest of the
sautéed ingredients, you can’t imagine how tasty, zesty and flavorful the
chicken mixed with the vegetables.
Servings: 4
Ingredients
1 large head cauliflower
2 tablespoons extra-virgin olive oil, divided
1 diced medium onion
1 minced clove garlic
Minced fresh ginger
6 ounces frozen carrots and peas
1 can cooked and shredded chicken
2 large eggs
2 bunches chopped green onions
1 tablespoon chili paste
5 teaspoons soy sauce
1 teaspoon sesame oil
Directions
Cut the cauliflower into florets. Place
florets in batches into the bowl of your food processor with a blade
attachment.
Turn on the gadget and process the
florets into small crumbles similar to rice grains, set aside.
Heat in a large skillet the 1
tablespoon oil over moderate heat.
Stir-fry the onions and cook for two
minutes. Stir-fry the garlic, peas, ginger and carrot and cook for five
minutes, stirring frequently.
Add the chili paste and chicken when
the veggies are tender-crisp; cook for two minutes.
Pour the riced cauliflower, stir and
cook for two minutes.
Push the mixture on the side of the
pan and directly crack the eggs in the middle of the skillet.
Pour one teaspoon of soy sauce to the
eggs; scramble. When scrambled eggs are cooked, combine it into the rice
mixture and pour 4 teaspoons of soy sauce, stir to combine.
Cook and stir often for five minutes
until thoroughly heated and the vegetables are soft.
Remove the skillet from heat;
sprinkle with sesame oil and green onions. Serve immediately.
Enjoy!
Nutritional Information: 281
calories; 14.5 g fat (2.6 g saturated fat); 121 mg cholesterol; 663 mg sodium;
21.6 g carbohydrate; 7.6 g dietary fiber; 9.7 g total sugars; 20.3 g protein.
0 Comments