Cauliflower-Chicken Fried “Rice”
(Estimated
Prep & Cook time: 30 minutes, less if you prep the night before)
Contains
soy and egg. May contain wheat/gluten if you don’t get the same soy sauce as
me.
I haven’t
posted in a while, but thought it might be nice to slowly get back into
blogging. Tonight I made a delicious recipe that fits the bill for the “Naturally
Raych” blog, so I thought it might be a nice re-starting point.
1 “larger”
head of cauliflower
¾ - 1 lb
of chicken tenderloins
3 Tbs
sesame oil (divided)
1Tbs minced
garlic
½ sweet Vidalia
onion, chopped
¾ cup matchstick-cut carrots, or small diced
carrots
¾ cup peas (I used canned)
¼ cup soy
sauce (more or less to taste) **
3 eggs,
lightly beaten
2 Tbs
chopped scallions (green onions)
You will
need a large frying pan or wok for this recipe
Chop up
all ingredients.
To “rice”
the cauliflower, add in small batches to your food processor using the chop
blade. Set this aside until you are ready to cook. (You can chop everything the
night before for a very quick meal!)
Cut up
the chicken into small bite-sized pieces and cook over medium heat using 1 Tbs
of the oil. Set aside in a large bowl once cooked thoroughly.
Cook the eggs,
using just a little more oil to make sure the pan is coated. Once cooked
through, set aside with the chicken.
Using 1
more tablespoon of sesame oil, sauté the Vidalia onion, garlic, carrots and
peas until all items are tender, add to the bowl.
Add the
remaining tablespoon of oil to the pan, all of your “ground” cauliflower, and
the ¼ cup of soy sauce. Cook, stirring often, until the cauliflower get
soft/tender. This only takes a few minutes.
Add this
to your large bowl, with the minced scallions (green onions). You may want to
add a little more soy sauce, but blend all of your items together.
Serve warm, and enjoy!
I thought about adding some other ingredients (maybe mushrooms?) , but decided to start simple. This is a very adaptable recipe and my six year old scarfed it down :)
Naturally,
Raych
**I use LaChoy brand, as it contains no wheat
ingredients, unlike most brand name soy sauces. There is much debate over “how”
gluten free, as in PPM of gluten… but it’s a credible producer with decent
labeling practices- and I’ve never had a reaction.
