A quick and easy meal when you are craving some fried rice. I love this! And its good when you eat it for left overs. You can very this recipe that I got of skinnytatste.com. I don’t like egg in my fried rice, so I leave it out. I add chicken and watered down peanut butter. It is so yummy, my husband asks for this. It is a staple in our house.
- 1 lb chicken thighs, salted and peppered and cooked in pan, then cubed
- 1 medium head (about 24 oz) cauliflower, rinsed (or go to HEB and buy the fresh already riced Cauliflower)
• 1 tbsp sesame oil
• 2 egg whites
• 1 large egg
• pinch of salt
• cooking spray
• 1/2 small onion, diced fine
• 1/2 cup frozen peas and carrots
• 2 garlic cloves, minced
• 5 scallions, diced, whites and greens separated
• 3 tbsp soy sauce, or more to taste (Tamari for Gluten Free)
- 4 tbs peanut butter
- 3 tbs soy sauce
- 3 tbs honey
- water to make thinner
1. cook chicken thighs and cube. Remove the core and let the cauliflower dry completely.
2. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
3. Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.
4. Heat a large sauté pan or wok over medium heat and spray with oil.
5. Add the eggs and cook, turning a few times until set; set aside.
6. Add the sesame oil and sauté onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft. Raise the heat to medium-high.
7. Add the cauliflower “rice” to the sauté pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
8. Add the egg then remove from heat and mix in scallion greens.
9. drizzle peanut sauce on top and serve!