Cauliflower-Chicken Fried “Rice”

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.