Description
Skip the takeout and guilt! This Chicken Cauliflower Rice packs all the flavor of your favorite fried rice but keeps your healthy eating goals on track.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts, cut into ¾-inch cubes
- 1 large head cauliflower (about 2 lbs/900g) or 6 cups pre-riced cauliflower
- 2 tablespoons olive oil, divided
- 1 medium onion, finely diced (about 1 cup)
- 2 large carrots, diced (about ¾ cup)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons low-sodium soy sauce (or tamari for gluten-free option)
- 2 large eggs, lightly beaten
- ½ cup frozen peas, thawed
- 3 green onions, sliced
- 1 tablespoon sesame oil
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
- f using whole cauliflower, rice it by pulsing florets in a food processor until rice-sized. Squeeze in a towel to remove excess moisture.
- Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes until golden but not fully cooked. Remove to a plate.
- In the same pan, heat remaining oil and sauté onion and carrots for 3-4 minutes until softening. Add garlic and ginger, cooking for 30 seconds until fragrant.
- Push vegetables to one side. Pour beaten eggs into the empty space and scramble until just set.
- Increase heat to high. Add cauliflower rice and stir-fry for 4-5 minutes until tender but not mushy.
- Return chicken to the pan with peas. Add soy sauce and sesame oil. Cook 2-3 minutes until chicken is fully cooked.
- Season with black pepper and optional red pepper flakes. Stir in green onions and garnish with cilantro before serving.