Recipe courtesy of Katie Lee Biegel
Chicken Cauliflower "Fried Rice"
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 401
- Total Fat
- 21 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 175 milligrams
- Sodium
- 930 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 5 grams
- Protein
- 39 grams
- Sugar
- 5 grams
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 401
- Total Fat
- 21 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 175 milligrams
- Sodium
- 930 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 5 grams
- Protein
- 39 grams
- Sugar
- 5 grams
Ingredients
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Directions
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19m
Easy
CLASS
- Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. This recipe uses about 4 cups of cauliflower rice. If you have any leftover, save it for another use.
- Heat a wok or large skillet over medium-high heat. Add 1 teaspoon of the canola oil. Add the eggs and quickly scramble. Transfer the eggs to a plate and set aside. Heat the remaining 2 teaspoons canola oil. Add the garlic and ginger and cook, stirring constantly, about 1 minute. Add the peas and carrots, scallions and cauliflower. Stir-fry until the vegetables are tender, about 5 minutes.
- As the vegetables are cooking, whisk the soy sauce and sesame oil together in a small bowl. Stir the sauce and chicken into the cauliflower mixture. Cook an additional minute or 2. Stir the cooked eggs back into the mixture. Serve with hot sauce and additional soy sauce if desired.
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193 Reviews
Amy WoolseyApril 2, 2024
Bussin bussin no cap
queenjana2012February 17, 2024
I
christy NewellSeptember 26, 2023
This is so good! I thought that it was a lot of ginger to add but it was as so needed! Delicious!
AnonymousSeptember 5, 2023
I've made this several times now, and it's always a hit at our house. My daughter says it's just as good as "the real thing!" I have used frozen, steamable riced cauliflower that I placed in a strainer to dry out for a few minutes after following the microwave package instructions as a time saver, and it still came out great.
Rajesha_PoojariMarch 30, 2023
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AnonymousMarch 30, 2023
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Food Network UserMarch 12, 2023
This was absolutely delicious!! I used G Hughes sugar free orange ginger to marinate the chicken, added water chestnuts and spooned in some chinese hot mustard before eating to give it a lil zing.( Omitted the peas and carrots as Im on Optivia). Definitely a keeper. Thank you!!!
Food Network UserFebruary 25, 2023
Made this - and it is delicious! The cauliflower rice was in the freezer and the rotisserie chicken was at hand. Despite this, it did take quite a bit longer than 20 minutes to get everything prepared. Will make again.
kittykat147February 14, 2023
Great Recipe. Suggestion for all whether you use frozen or fresh cauliflower: I use a nut milk bag to squeeze all of the moisture out. Makes the cauliflower taste more neutral.
AnonymousFebruary 3, 2023
I usually love Katie Lee’s recipes, but this was awful.
