Cauliflower Chicken Fried Rice
Recipe information
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Cooking:
30 min.
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Servings per container:
4
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Source:

Ingredients for - Cauliflower Chicken Fried Rice

1. Skinless, boneless chicken breasts, cut into small cubes - ¾ pound
2. Soy sauce, divided - 6 tablespoons
3. Brown sugar - 1 tablespoon
4. Sesame oil, divided - 2 teaspoons
5. Cornstarch - 1 teaspoon
6. Vegetable oil - 3 tablespoons
7. Scallions, chopped, light and dark green parts separated - 5
8. Garlic cloves, minced - 4
9. Fresh ginger, grated - 1 (1 1/2 inch) piece
10. Cauliflower rice - 2 pounds
11. Kosher salt, divided - 1 teaspoon
12. Frozen peas and carrots - 1 ½ cups
13. Eggs, beaten - 2
14. Finely diced fresh pineapple - ½ cup
15. Chopped peanuts (Optional) - ¼ cup
16. Rice vinegar - 1 tablespoon

How to cook deliciously - Cauliflower Chicken Fried Rice

1. Stage

Stir chicken, 1 tablespoon soy sauce, brown sugar, 1 teaspoon sesame oil, and cornstarch together in a large bowl.

2. Stage

Heat a wok or large saucepan over high heat. Swirl in 1 tablespoon vegetable oil. Spread chicken mixture in a single layer over the surface of the wok; cook for 1 minute. Flip and toss chicken. Spread out again; cook and stir for 2 minutes more. Transfer chicken to a plate.

3. Stage

Heat remaining 2 tablespoons vegetable oil in the wok over medium heat. Add light green part of the scallions, garlic, and ginger; cook and stir until fragrant and softened, 1 to 2 minutes.

4. Stage

Stir 4 tablespoons soy sauce, cauliflower rice, and 1/2 teaspoon salt into the wok. Cook until cauliflower starts to crisp, about 3 minutes. Stir peas and carrots into the wok. Cook, stirring occasionally, until warmed through, about 5 minutes.

5. Stage

Make a well in the center of the wok; pour in beaten eggs. Stir eggs with a spatula until scrambled, about 2 minutes. Stir in chicken, remaining 1 tablespoon soy sauce, remaining 1 teaspoon sesame oil, dark green parts of the scallions, pineapple, peanuts, and rice vinegar.