Cauliflower Chicken Fried Rice recipe
All Recipes Fruits and Vegetables Vegetables Cauliflower Rice
Ingredients
- ¾ pound skinless, boneless chicken breasts, cut into small cubes 6 tablespoons soy sauce, divided 1 tablespoon brown sugar 2 teaspoons sesame oil, divided 1 teaspoon cornstarch 3 tablespoons vegetable oil 5 scallions, chopped, light and dark green parts separated 4 garlic cloves, minced 1 (1 1/2 inch) piece fresh ginger, grated 2 pounds cauliflower rice 1 teaspoon kosher salt, divided 1 ½ cups frozen peas and carrots 2 eggs, beaten ½ cup finely diced fresh pineapple ¼ cup chopped peanuts 1 tablespoon rice vinegar
Nutrition Info
- 389 caloriescarbohydrate: 25 gcholesterol: 136.9 mgfat: 21.3 gfiber: 7.3 gprotein: 28.5 gsaturatedFat: 3.8 gservingSize: -sodium: 1977.4 mgsugar: 12.2 gtransFat: : -unsaturatedFat: : -
Directions Cauliflower Chicken Fried Rice
Directions
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Stir chicken, 1 tablespoon soy sauce, brown sugar, 1 teaspoon sesame oil, and cornstarch together in a large bowl.
Heat a wok or large saucepan over high heat. Swirl in 1 tablespoon vegetable oil. Spread chicken mixture in a single layer over the surface of the wok, cook for 1 minute. Flip and toss chicken. Spread out again, cook and stir for 2 minutes more. Transfer chicken to a plate.
Heat remaining 2 tablespoons vegetable oil in the wok over medium heat. Add light green part of the scallions, garlic, and ginger, cook and stir until fragrant and softened, 1 to 2 minutes.
Stir 4 tablespoons soy sauce, cauliflower rice, and 1/2 teaspoon salt into the wok. Cook until cauliflower starts to crisp, about 3 minutes. Stir peas and carrots into the wok. Cook, stirring occasionally, until warmed through, about 5 minutes.
Make a well in the center of the wok, pour in beaten eggs. Stir eggs with a spatula until scrambled, about 2 minutes. Stir in chicken, remaining 1 tablespoon soy sauce, remaining 1 teaspoon sesame oil, dark green parts of the scallions, pineapple, peanuts, and rice vinegar.