CHICKEN CAULIFLOWER "FRIED RICE"
Provided by Katie Lee Biegel
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. This recipe uses about 4 cups of cauliflower rice. If you have any leftover, save it for another use.
- Heat a wok or large skillet over medium-high heat. Add 1 teaspoon of the canola oil. Add the eggs and quickly scramble. Transfer the eggs to a plate and set aside. Heat the remaining 2 teaspoons canola oil. Add the garlic and ginger and cook, stirring constantly, about 1 minute. Add the peas and carrots, scallions and cauliflower. Stir-fry until the vegetables are tender, about 5 minutes.
- As the vegetables are cooking, whisk the soy sauce and sesame oil together in a small bowl. Stir the sauce and chicken into the cauliflower mixture. Cook an additional minute or 2. Stir the cooked eggs back into the mixture. Serve with hot sauce and additional soy sauce if desired.
CAULIFLOWER CHICKEN FRIED RICE
This is comfort food at its best, but so healthy and light compared to its rice-based counterpart. When making this recipe, make sure you have all the ingredients chopped, prepped, and ready as the final stir-fry comes together in 10 minutes!
Provided by Julie Hubert
Categories Fruits and Vegetables Vegetables Cauliflower Rice
Time 44m
Yield 4
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 389 calories, Carbohydrate 25 g, Cholesterol 136.9 mg, Fat 21.3 g, Fiber 7.3 g, Protein 28.5 g, SaturatedFat 3.8 g, Sodium 1977.4 mg, Sugar 12.2 g
SESAME CHICKEN CAULIFLOWER FRIED RICE RECIPE BY TASTY
Here's what you need: cauliflower, chicken breast, peas, carrot, soy sauce, black pepper, eggs, sesame seed
Provided by Alvin Zhou
Categories Dinner
Yield 3 servings
Number Of Ingredients 8
Steps:
- Remove all leaves and cut the cauliflower into small florets.
- Place the florets in a food processor and blend until they are a rice-like texture. Be careful not to over process or it may turn mushy. Set aside, and drain excess moisture with a towel, if desired.
- In a large saucepan over medium-high heat, cook the chicken until no pink is showing.
- Add the peas, carrots, soy sauce, and black pepper.
- Stir until most of the liquid has reduced, then add the cauliflower rice. Cook for about 3-4 minutes until the vegetables and chicken are incorporated evenly into the cauliflower.
- Spread the rice towards the edge of the pan, creating a well in the center.
- Pour the beaten eggs into the well, stirring only the eggs until they are cooked.
- Fold the eggs into the rice, then mix in the sesame seeds.
- Enjoy!
Nutrition Facts : Calories 318 calories, Carbohydrate 23 grams, Fat 12 grams, Fiber 8 grams, Protein 31 grams, Sugar 7 grams
CAULIFLOWER CHICKEN FRIED "RICE"
Get an extra serving of vegetables and cut back on carbs by replacing rice with riced cauliflower in this satisfying chicken fried rice recipe.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Roasted Cauliflower Recipes
Time 35m
Number Of Ingredients 11
Steps:
- 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 1/2-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 and eggs to the pan; add tamari (or soy sauce) and sesame oil (if using) and stir until well combined. Garnish with scallion greens.
Nutrition Facts : Calories 304.5 calories, Carbohydrate 12.2 g, Cholesterol 199.6 mg, Fat 15.5 g, Fiber 4.2 g, Protein 29.9 g, SaturatedFat 3.6 g, Sodium 590.8 mg, Sugar 4.7 g
HEALTHY CHICKEN CAULIFLOWER FRIED RICE RECIPE
Tender chicken breasts are cooked in savory ingredients such as frozen cauliflower rice, coconut aminos, green onions, crunchy carrots, and garlic until perfectly juicy. This low-carb, keto cauliflower rice with chicken is great for meal prep and such a delicious fried rice recipe!
Provided by Rena
Categories Gluten-Free Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Heat half of the oil in a large skillet or wok over medium heat. Add the chicken breast and arrange in a single layer.
- Cook undisturbed until almost all pieces are no longer pink. Sprinkle it with cumin, turmeric, salt, and pepper and stir. Continue to cook for 3-4 minutes more, or until cooked through and golden. Set aside.
- To the same skillet add the remaining oil. Saute the onion and carrots until they begin to soften. Stir in the garlic, peas, and cauliflower rice.
- Cook, stirring frequently, until the cauliflower rice is tender, around 5-7 minutes. If the dimension of the pan allows, bring the cauliflower rice to one side of the pan; alternatively, you can remove some and place them on the same plate with the cooked chicken.
- Pour in the beaten eggs and cook until scrambled, then stir everything together.
- Return the cooked chicken back to the skillet and stir with the cauliflower rice.
- Top with green onions and sesame seeds.
Nutrition Facts : Calories 224 kcal, Carbohydrate 15 g, Protein 22 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 103 mg, Sodium 271 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 6 g, ServingSize 1 serving
EASY CAULIFLOWER FRIED RICE
I typically make this with chicken as the protein, but shrimp works great as well. I use pre-made cauliflower rice and rotisserie chicken for a fast easy dinner option. If you're using raw chicken, just cook that first, then remove from the pan and continue with the recipe.
Provided by Wendelina
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pre-cook the cauliflower rice and have ready.
- In a large wok, heat oil of your choosing. Add in the celery, onion and carrots.
- Stir-fry until heated through.
- Make a hole in the center of the veggies. Crack your eggs here and scramble them.
- Stir quickly to cook the egg, then combine with the veggies.
- Add in the chicken and garlic powder and cook for a minute to heat through.
- Add in the cauliflower rice, sesame oil, soy sauce, salt and pepper and mix well.
Nutrition Facts : Calories 488.7, Fat 9.9, SaturatedFat 1.9, Cholesterol 93, Sodium 1165, Carbohydrate 86.3, Fiber 3.6, Sugar 3.9, Protein 11.6
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