Cauliflower Chicken Fried "Rice
Cauliflower Chicken Fried "Rice requires around 35 minutes from start to finish. One portion of this dish contains approximately 30g of protein, 16g of fat, and a total of 316 calories. This recipe serves 4. For $2.84 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. 296 people found this recipe to be flavorful and satisfying. It works well as a main course. It is brought to you by Eating Well. A mixture of peanut oil, scallions, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is great. If you like this recipe, take a look at these similar recipes: Chicken Fried Cauliflower Rice, Chicken Cauliflower Fried Rice, and Cauliflower Fried Rice and Chicken.
Servings: 4
Cooking duration: 35 minutes
Ingredients:
4 cups cauliflower rice (see Tip)
2 large eggs, beaten
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
3 tablespoons reduced-sodium tamari or soy sauce
1 teaspoon peanut oil
2 tablespoons peanut oil
½ cup diced red bell pepper
3 scallions, thinly sliced, whites and greens separated
1 pound boneless, skinless chicken thighs, trimmed and cut into ½-inch pieces
1 cup snow peas, trimmed and halved
Equipment:
frying pan
wok
cutting board
Cooking instruction summary:
Heat 1 teaspoon oil in a large flat-bottomed carbon-steel 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 -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 to the pan; add tamari (or soy sauce) and sesame oil (if using) and stir until well combined. Garnish with scallion greens.
Step by step:
1. Heat 1 teaspoon oil in a large flat-bottomed carbon-steel wok or large heavy skillet over high heat.
2. 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.
3. Transfer to a cutting board and cut into -inch pieces.
4. Add 1 tablespoon oil to the pan along with scallion whites, ginger and garlic; cook, stirring, until the scallions have softened, about 30 seconds.
5. Add chicken and cook, stirring, for 1 minute.
6. Add bell pepper and snow peas; cook, stirring, until just tender, 2 to 4 minutes.
7. Transfer everything to a large plate.
8. Add the remaining 1 tablespoon oil to the pan; add cauliflower rice and stir until beginning to soften, about 2 minutes.
9. Return the chicken mixture to the pan; add tamari (or soy sauce) and sesame oil (if using) and stir until well combined.
10. Garnish with scallion greens.
Nutrition Information:
covered percent of daily need
