Sunday, January 26, 2014

Cauliflower Fried Rice

 For our date night this week, I decided to play a trick on my husband and make this "chicken fried rice" and not mention anything about the cauliflower. Of course, he kept walking up behind me in the kitchen, and became highly suspicious as I was pulsing cauliflower florets in the food processor. 
In all seriousness, this is the best healthy low-carb recipe I have ever made. I could eat leftovers for lunch every day. It does not even taste healthy, it tastes like a dish you would order in an Asian restaurant and then go there for take out twice a week and order the same thing. 
I don't know about you, but there is something crazy and fun about cooking in a wok. I bought this one a few years ago on amazon, and it whips up the best stir-fry recipes.  

Next time, we shall see if I can trick him with cauliflower pizza - though given his love for pizza I doubt that will fly in our house, but that won't stop me from trying! Until next week...

Cauliflower Fried Rice 
from A Spicy Perspective
1 head cauliflower
5 slices thick cut bacon, chopped
1 lb organic chicken breast, sliced into thin pieces
3 eggs, beaten
1 Tbsp freshly grated ginger
3 cloves minced garlic
1 bunch green onions, chopped, greens and whites separated
1 cup shredded carrots, roughly chopped
1 cup frozen peas
1/3 cup chopped thai basil or cilantro
1-3 Tbsp soy sauce
1 tsp sriracha or chile paste
Lime wedges for serving
Coconut oil for frying

  1. Chop the bacon, chicken and veggies so you can work quickly once you start cooking. Cut the cauliflower into florets and place in the food processor. Pulse until it roughly resembles rice.
  2. Heat a large wok (or skillet) over medium heat. Place a rimmed dish to the side of the wok as a holding dish. Add the bacon to the skillet and fry until brown and crispy. Remove with a slotted spoon and place in the dish.
  3. Add the eggs to the skillet and quickly scramble. Use your spoon to break into small pieces, then move to the holding dish. If needed add a small amount of coconut oil to the wok. Turn the heat to high and add the chicken, white onion pieces, ginger and garlic. Stir fry until the chicken is just barely cooked through, then add the carrots and cook another minute. Use a slotted spoon to transfer to the holding dish.
  4. Now add the cauliflower "rice" to the wok. Stir fry for 3-5 minutes until soft, but still firm. Add all the cooked ingredients back to the wok, along with the frozen peas, soy sauce to taste, and chile paste. Toss and cook until the peas are warmed through, then toss in the green onion tops and basil. Serve warm with lime wedges.

1 comment:

  1. I made this tonight for dinner and it was wonderful! I didn't even miss the rice.