Cauliflower Chicken Fried "Rice

Cauliflower Chicken Fried "Rice requires around 35 minutes from start to finish. One portion of this dish contains approximately 30g of protein, 16g of fat, and a total of 316 calories. This recipe serves 4. For $2.84 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. 296 people found this recipe to be flavorful and satisfying. It works well as a main course. It is brought to you by Eating Well. A mixture of peanut oil, scallions, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is great. If you like this recipe, take a look at these similar recipes: Chicken Fried Cauliflower Rice, Chicken Cauliflower Fried Rice, and Cauliflower Fried Rice and Chicken.

Servings: 4

Cooking duration: 35 minutes

 

Ingredients:

4 cups cauliflower rice (see Tip)

2 large eggs, beaten

1 tablespoon grated fresh ginger

1 tablespoon minced garlic

3 tablespoons reduced-sodium tamari or soy sauce

1 teaspoon peanut oil

2 tablespoons peanut oil

½ cup diced red bell pepper

3 scallions, thinly sliced, whites and greens separated

1 pound boneless, skinless chicken thighs, trimmed and cut into ½-inch pieces

1 cup snow peas, trimmed and halved

Equipment:

frying pan

wok

cutting board

Cooking instruction summary:

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 -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 to the pan; add tamari (or soy sauce) and sesame oil (if using) and stir until well combined. Garnish with scallion greens.

 

Step by step:


1. Heat 1 teaspoon oil in a large flat-bottomed carbon-steel wok or large heavy skillet over high heat.

2. 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.

3. Transfer to a cutting board and cut into -inch pieces.

4. Add 1 tablespoon oil to the pan along with scallion whites, ginger and garlic; cook, stirring, until the scallions have softened, about 30 seconds.

5. Add chicken and cook, stirring, for 1 minute.

6. Add bell pepper and snow peas; cook, stirring, until just tender, 2 to 4 minutes.

7. Transfer everything to a large plate.

8. Add the remaining 1 tablespoon oil to the pan; add cauliflower rice and stir until beginning to soften, about 2 minutes.

9. Return the chicken mixture to the pan; add tamari (or soy sauce) and sesame oil (if using) and stir until well combined.

10. Garnish with scallion greens.


Nutrition Information:

Quickview
311k Calories
29g Protein
15g Total Fat
13g Carbs
27% Health Score
Limit These
Calories
311k
16%

Fat
15g
24%

  Saturated Fat
3g
21%

Carbohydrates
13g
5%

  Sugar
5g
6%

Cholesterol
200mg
67%

Sodium
588mg
26%

Get Enough Of These
Protein
29g
60%

Vitamin C
118mg
143%

Vitamin K
53µg
51%

Selenium
34µg
50%

Vitamin B6
0.99mg
49%

Vitamin B3
7mg
40%

Phosphorus
369mg
37%

Folate
134µg
34%

Vitamin B5
3mg
31%

Vitamin B2
0.47mg
28%

Potassium
940mg
27%

Manganese
0.46mg
23%

Vitamin A
1101IU
22%

Fiber
4g
19%

Zinc
2mg
18%

Magnesium
68mg
17%

Vitamin B1
0.25mg
17%

Iron
3mg
17%

Vitamin B12
0.95µg
16%

Vitamin E
2mg
15%

Copper
0.2mg
10%

Calcium
83mg
8%

Vitamin D
0.5µg
3%

covered percent of daily need
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