Fried Cauliflower “Rice” with Chicken

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Fried Cauliflower "Rice" with Chicken.

This Fried Cauliflower “Rice” with Chicken will satisfy your craving for indulgent Chinese food while maximizing your veggie intake. This fiber-filled and protein-packed version is bursting with the rich flavors found in the traditional side dish, and is just as hearty, but by using chopped cauliflower “rice” as the base and more chicken, it offers a healthier spin on the standard recipe.

Ingredients
1 pound boneless, skinless chicken thighs
1 tablespoon cornstarch
3 tablespoons soy sauce
2 tablespoons rice wine or Mirin
1 tablespoon toasted sesame oil
2 tablespoons minced parsley
2 tablespoons black sesame seeds
½ teaspoon ground ginger
3 tablespoons canola oil, divided
¼ red onion, cut into medium dice
¾ cup shredded carrots
1 cup frozen peas, thawed
1½ teaspoons minced garlic
3 eggs, beaten
1 pound cauliflower rice

Directions
Cut the chicken thighs into ½-inch cubes and toss them with the cornstarch.

In a small bowl or measuring cup, combine the soy sauce, rice wine, toasted sesame oil, minced parsley, black sesame seeds, and ground ginger. Set this sauce mixture aside.

Heat 1 tablespoon canola oil in a large saute pan or wok, set it over high heat. Add the chicken cubes and saute for 4 to 5 minutes, or until the chicken is fully cooked and slightly browned. Transfer the chicken to a medium bowl.

Add another tablespoon of canola oil to the large saute pan and set it over medium-high heat. Add the red onion and shredded carrots, and cook for 90 seconds, stirring occasionally. Stir in the frozen peas and minced garlic, and cook for 1 minute. Pour in the beaten eggs and cook, stirring constantly, until the eggs are just set. Transfer the contents of the pan to the medium bowl with the chicken.

Add the remaining 1 tablespoon canola oil to the pan, still set over medium-high heat, and pour in the cauliflower rice; saute for 2 to 3 minutes, stirring frequently. Return the chicken, vegetable, and egg mixture to the pan and toss with the cauliflower rice. Pour the sauce ingredients into the pan and toss until the sauce is evenly distributed throughout all ingredients. Serve immediately.

 

 

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