Fried cauliflower rice with chicken

Fried cauliflower rice with chicken

Based on 11 ratings
Xueci Cheng

Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/chill_crisp/

"Cauliflower rice is a low-carb variation of white rice and has been popular for a while. I was hesitant to try (because rice is life), but the result surprised me. This cauliflower fried rice is full of nutrients and flavors, and lighter on the stomach. It’s a perfect weekday lunch if you don’t want to have a food coma at 2 pm. Adding pine nuts to the fried rice is a tip I learned from the egg fried rice recipe from youtube channel "Magical Ingredients", which adds aroma and depth to this dish."

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

10 min

Ingredients

2Servings
500 g
cauliflower
300 g
chicken breasts
1⅓ tbsp
soy sauce
1 tsp
starch
1
carrot
1 clove
garlic
1
onion
2
scallions
20 g
pine nuts
100 g
frozen peas
salt
pepper
sesame oil (for serving)
vegetable oil (for frying)
MetricImperial

Utensils

food processor, cutting board, knife, bowl (small), peeler, frying pan, spatula

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How-To Videos

how-to-cut-cauliflower

How to cut cauliflower

how-to-prepare-garlic

How to prepare garlic

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal482
Fat22 g
Protein42 g
Carb33 g
  • Step 1/5

    For the cauliflower rice, first divide the cauliflower into larger florets. Then grind the florets together with stems in a food processor until about rice-sized pieces are formed. Set aside. Cut chicken breasts into small bite-sized pieces. Combine chicken pieces in a small bowl with salt, a little soy sauce and cornstarch and let it marinate briefly.
    • 500 g cauliflower
    • 300 g chicken breasts
    • 1 tsp soy sauce
    • 1 tsp starch
    • salt
    • food processor
    • cutting board
    • knife
    • bowl (small)

    For the cauliflower rice, first divide the cauliflower into larger florets. Then grind the florets together with stems in a food processor until about rice-sized pieces are formed. Set aside. Cut chicken breasts into small bite-sized pieces. Combine chicken pieces in a small bowl with salt, a little soy sauce and cornstarch and let it marinate briefly.

  • Step 2/5

    In the meantime, peel the carrot and cut into small cubes. Peel and finely chop the onion and garlic. Cut scallions into fine rings, and separate the white and green parts.
    • 1 carrot
    • 1 clove garlic
    • 1 onion
    • 2 scallions
    • peeler

    In the meantime, peel the carrot and cut into small cubes. Peel and finely chop the onion and garlic. Cut scallions into fine rings, and separate the white and green parts.

  • Step 3/5

    In a large frying pan, toast pine nuts over medium heat until light brown. Remove and set aside. Add vegetable oil to the pan and heat over medium heat. Add chicken fillet pieces and sear over medium-high heat for approx. 3–4 min. on all sides, then remove from pan and set aside.
    • 20 g pine nuts
    • vegetable oil (for frying)
    • frying pan
    • spatula

    In a large frying pan, toast pine nuts over medium heat until light brown. Remove and set aside. Add vegetable oil to the pan and heat over medium heat. Add chicken fillet pieces and sear over medium-high heat for approx. 3–4 min. on all sides, then remove from pan and set aside.

  • Step 4/5

    In the same pan, heat more oil if needed. Add carrots, onions, garlic, and white of scallions and sauté for approx. 1 min. until fragrant. Add cauliflower rice, season heavily with salt, and sauté for approx. 5–8 min. until any water that may have escaped from the cauliflower evaporates and it is lightly toasted. Add peas and sauté for another 3–4 min. until peas are cooked.
    • 100 g frozen peas
    • vegetable oil (for frying)
    • salt

    In the same pan, heat more oil if needed. Add carrots, onions, garlic, and white of scallions and sauté for approx. 1 min. until fragrant. Add cauliflower rice, season heavily with salt, and sauté for approx. 5–8 min. until any water that may have escaped from the cauliflower evaporates and it is lightly toasted. Add peas and sauté for another 3–4 min. until peas are cooked.

  • Step 5/5

    Then add the chicken back to the pan, reheat and season everything with the remaining soy sauce and salt and a little pepper to taste. Finally, drizzle with a little sesame oil and garnish with spring onion greens. Serve immediately.
    • 1 tbsp soy sauce
    • sesame oil (for serving)
    • salt
    • pepper

    Then add the chicken back to the pan, reheat and season everything with the remaining soy sauce and salt and a little pepper to taste. Finally, drizzle with a little sesame oil and garnish with spring onion greens. Serve immediately.

  • Enjoy your meal!

    Fried cauliflower rice with chicken

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