Chicken Fried Cauliflower Rice
Chicken Fried Rice – Two Ways
Cauliflower has been all the rage lately making its way into dishes as a substitute for carbs. I’m all for experiments and recently took a vegan cooking class that highlighted Canadian produce in a variety of recipes. I left with a bag full of veggies and new recipe creations running through my head.
Aside from Italian cuisine being a favorite in my kitchen I also love trying Asian and Chinese flavors like this Asian Sesame Salmon or Rice Noodle Bowls. Chicken Fried Rice is always on the top of my Chinese take-out order so recreating this classic in my kitchen was a no-brainer. BUT with produce on my mind I wanted to try it two ways. One with traditional rice and one with cauliflower ‘rice’. The results: find out below!
Chicken Fried Cauliflower Rice Ingredients
I used the same ingredients in the regular rice and cauliflower rice version. SO if you are making one or the other just split the ingredients in half (or just make a bigger batch). If you want to make both at the same time you can prep the chicken and veggies all at once then split between the two options once complete.
What you’ll need:
1 cauliflower head
1-2 cups of rice (brown rice or white rice – whatever your preference)
2 large chicken breasts
1 red pepper
1 yellow pepper
3 celery stalks
½ white onion
3 sprigs of green onion diced (split into three piles)
1 package cremini mushrooms (can substitute for other types of mushrooms as well)
1 teaspoon garlic (I shred mine with grater)
1 teaspoon finely minced ginger (you can do it yourself or I buy the minced jars from Longos)
3 tablespoons olive oil (you could also use coconut oil)
The sauce: (this is for one batch – so if you are making both kinds then use double):
5 tablespoons soya sauce
5 tablespoons sesame oil
3 tablespoons sriracha
(more or less depending on preference)
How to make it: Cauliflower Rice Version
Start by shredding your cauliflower with a cheese grader- it is the easiest way to get the right consistency. (I’ve even tried a food processor and still think a grater is the way to go). Set it aside in a bowl. Next cook your chicken. I use scissors to cut the chicken into small squares. Once it is all diced, heat up a wok or frying pan and add olive oil or coconut oil. Add your chicken + half of the garlic and ginger required.
Once it starts getting brown, add in one 1/3 of the green onion that you diced. Dice the remaining of the veggies and add to the chicken, along with the rest of the garlic and ginger required.
The last step is adding in the cauliflower. It will only take about 4-5 minutes to cook so it can be added in at the end. (You don’t want to overcook it or else it won’t have the texture of rice).
Once everything is cooked, mix the ingredients for the sauce in a bowl and add to the hot wok. Stir it around to coat everything evenly and then you are ready to serve! I like to add some green onion for garnish.
How to make it: Regular Rice Version
If you are making this with regular rice, follow the exact same steps except swap the cauliflower prep for cooking your rice. Once veggies and chicken are cooked, add rice + sauce and voila.