Cauliflower Chicken Fried Rice
Serves 65 mins prep15 mins cook
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!!
0 servings
What you need
Instructions
-1 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. -1 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. -1 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. -1 Add the peas, carrots, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently. -1 Add the garlic and cook for 1 minute, stir intermittently. -1 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. -1 Add the chicken, slowly and evenly drizzle with soy sauce, and stir to combine. -1 Taste to check for seasoning balance and if desired, add salt or pepper, to taste. -1 Optionally garnish with green onions and serve immediately.View original recipe