Chicken Fried Cauliflower “Rice”

Remember when I posted at the beginning of the semester, terrified about whether I would be able to finish off the semester and actually graduate? Well graduation is 5 weeks away. Can you believe that? FIVE WEEKS.

This semester has been an absolute whirlwind. Statistics has officially taken over my life. Between working as a supplemental statistics instructor, tutoring at my university’s tutoring center, and privately tutoring, it’s safe to say that I spend at least part of every day fully submerged in statistics.

I may be a bit of a nerd though, because I totally love every minute of it.

I actually put this on a handout at the beginning of the semester (original image taken from here).

I actually put this on a handout at the beginning of the semester (original image taken from here).

Because I was so afraid of taking on too much this semester, I allowed my blog to slip from my grasp. With class, work, research, applying to graduate school, and training for a half marathon (more on that later), I had to give up something. But it was only temporary!

And now I am back with a mouthwateringly guilt-free meal that will keep you coming back for more. Seriously. It’s amazing.

Meet Chicken Fried Rice’s fit and healthy first cousin.

ohhhhhhh yeaahhhh.

This cauliflower “rice” will have you thinking you’re eating real rice. In fact, you should put it to the test. Serve it to someone without telling them that it’s not actually rice. They will not be able to tell the difference. Guaranteed. I actually played that trick on my brother. When he found out it wasn’t real rice, he asked for seconds. 😉

It even looks like rice…ish.

Disclaimer: The recipe looks like a lot with complicated steps, but it comes together quickly and easily. Pinky promise.

Chicken Fried Cauliflower “Rice”
Serves 3-4

Ingredients:

The “rice”:
-1 head cauliflower
-2 tablespoons canola oil
-1 teaspoon minced ginger (or powdered ginger)
-2 teaspoons minced garlic or 2 garlic cloves, minced
-1/2 teaspoon black pepper
-2 tablespoons soy sauce

The stir fry:
-green beans
-carrots
-broccoli
-green onions (you can use regular onions if you’d like)
-edamame (I used frozen)
-green peas (I used frozen)
-2 chicken breasts*
-1 teaspoon peanut butter or almond butter
-2 tablespoons soy sauce
-2 tablespoons Asian salad dressing of choice, or stir fry sauce
-2 tablespoons olive oil
-1 teaspoon minced ginger (or powdered ginger)
-2 teaspoons minced garlic or 2 garlic cloves, minced
-1 egg, cracked and beaten in a bowl and mixed with 1/2 tsp soy sauce

*You can prepare the chicken however you prefer. I marinated it overnight in 1 teaspoon olive oil, 2 tablespoons soy sauce, 2 tablespoons almond butter (or peanut butter), 1 teaspoon sesame oil, 1 teaspoon minced garlic, and 1 teaspoon minced ginger, then grilled it and cubed it before adding it to the cooked vegetables. You could just as easily sauté it before you add in the veggies, but I still recommend marinating it however you choose for maximum flavor! Ps. Even if you don’t marinate your chicken with this marinade and grill it for this recipe, you HAVE to do it sometime. It’s the best chicken EVER.

As for the vegetables, you can use whatever you have on hand! I didn’t give any exact measurements because how much you add is really up to you. Just make sure you chop ’em up before you throw it all together!

But I DO recommend cutting all of your vegetables and having them ready because it makes the cooking process quick and easy.

The Cauliflower Rice:

First, break apart the raw cauliflower (removing most of the large stem), then put it into a food processor. I had to do it in two sessions because I couldn’t fit all of the cauliflower in at once. Pulse it only 3-4 times until you see that it has broken down tiny pieces, then set aside.

Warm up the canola oil in a large skillet or wok, then add the cauliflower. Sauté for 2-3 minutes. When smoke starts coming up, add a little more oil, then add the soy sauce. When the cauliflower starts to turn yellow (in the process of browning), add ginger, garlic, and black pepper. After it starts to brown, set aside.

The Stir Fry:

Warm up olive oil in the same skillet (after the cauliflower has been set aside in a bowl or plate), then add all the veggies except for the green onions (if you’re using a regular onion, add it in with the rest of the veggies, but green onions take less time to cook so they would be added near the end). If you are using raw chicken, then you should add it before you add any veggies and then add them in when the chicken is almost cooked.

Sauté veggies for about 3 minutes, then add garlic, ginger, and green onions. After 2 more minutes, add peanut butter/almond butter, soy sauce, and salad dressing/stir fry sauce and stir it all together (if you decide to grill your chicken like I did, this is when you would add it in).

After this is mixed and vegetables are soft, add cauliflower “rice” and mix it all together. If the mixture seems dry, you can add more soy sauce if you want. Push all veggies to the side, forming a circle in the middle of the pan, and pour egg into the center. Quickly scramble the egg, then mix everything together.

So yummy!

So yummy!

Packed with vegetables and extra punches of protein, not to mention incredible flavors, this meal will leave you feeling satisfied and happy…with room for dessert.

I hope you enjoy this meal as much as we have!

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