Even people who don't like cauliflower will be amazed at how authentic and DELICIOUS this SKINNY version of chicken fried rice tastes!! Easy, ready in 15 minutes, and so much HEALTHIER than calling for takeout!!
1.25poundsboneless skinless chicken breastsdiced into bite-sized pieces
16ouncescauliflower riceor pulse enough cauliflower in your food processor for 4 cups, about 1 large head cauliflower
1 ½cupsfrozen peas and diced carrots blendI don’t thaw and use straight from the freezer, or more to taste
3green onionstrimmed and sliced into thin rounds, plus more for garnishing if desired
3garlic clovesfinely minced
3large eggslightly beaten
⅓cuplow-sodium soy sauceor to taste
salt and freshly ground black pepperoptional and to taste
Instructions
To a large skillet, add the oils, chicken, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces.
Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside.
Add the cauliflower, stir to combine with existing oil (add a couple extra tablespoons if desired), and allow cauliflower to cook for about 4 minutes, or until slightly softened.
Add the peas, carrots, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
Add the garlic and cook for 1 minute, stir intermittently.
Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary, about 90 seconds.
Add the chicken, slowly and evenly drizzle with soy sauce, and stir to combine.
Taste to check for seasoning balance and if desired, add salt or pepper, to taste.
Optionally garnish with green onions and serve immediately.
Notes
Note – The sodium in the soy sauce will cause the cauliflower to release it’s natural moisture and unlike real rice which easily soaks up the soy sauce, cauliflower rice does not soak it up. Do not be surprised if there’s a small amount of soy sauce and natural moisture from the cauliflower pooling at the bottom.
Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days