Chicken Cauliflower “Fried” Rice
Have any of you tried cauliflower rice yet? If not you need to. I was a non-believer until I tried it. It really does have the taste and texture of rice!
And who also doesn’t love making their favorite take-out fake-out at home? I know I love to recreate my favorite restaurant dishes at home.
Fried rice happens to be one of my favorite things to order at a Chinese restaurant. However, it is also one of the worst things on the menu. So I haven’t ordered it in some time.
And I also don’t make enough Asian cuisine at home. It’s actually pretty rare when I want it. Lol.
But ever since trying cauliflower rice, I have wanted to make a “fried” rice version of it but healthier.
Chicken Cauliflower “Fried” rice is packed with that take out flavor without the calories and all that sodium! Cauliflower rice is sautéed in sesame oil, then scrambled eggs, carrots, and edamame join in with a soy/sriaccha marinated chicken breast!
2 chicken breasts, diced
⅓ cup of reduced sodium soy sauce
2 tbs sriaccha sauce
1 teaspoon garlic powder
1 small head of cauliflower
½ cup shredded carrots
1 cup edamame
1 tbs sesame oil
1 green bell pepper, sliced
½ white onion, diced 2 eggs and 2 eggwhites scrambled Directions:
Begin by marinating the chicken. In a medium sized bowl, add chicken and pour soy sauce, sriaccha , and garlic powder. Let this sit on the counter while you prepare the rice
For the cauliflower rice, cut the core out and discard. Cut out the florets and put half of them in a food processor. Process it until it looks like snow. Then do the other half.
In a wok, heat sesame oil on medium high heat and add the onion and pepper and sauté for 5 minutes
Add chicken with the marinade and toss to coat veggies
Keep tossing and stirring until chicken is just about cooked through then add the cauliflower rice, edamame, and carrots.
Toss to combine and cook rice for approximately 7 minutes
Serve and enjoy!