There’s something about the sizzle of a skillet that brings a sense of comfort, isn’t there? Picture this:
tender chicken mingling with vibrant cauliflower, creating a symphony of flavors almost like a culinary orchestra. And hey, with the world moving at breakneck speed—did you catch the latest viral TikTok dance?
—sometimes a quick, hearty meal is just what you need to keep up.
Steps
- Break cauliflower into florets and use a food processor or blender to pulse them into rice-sized grains. Set aside the processed cauliflower.
- Warm a wok or large skillet over medium-high heat, then add 1 tablespoon of sesame oil. Cook the diced chicken pieces in the hot oil for 4-5 minutes, stirring occasionally. Once cooked, remove the chicken and set it aside.
- In the same pan, add the eggs and scramble them quickly for about a minute until cooked. Remove the scrambled eggs and keep them with the chicken.
- Add another tablespoon of sesame oil to the pan, and sauté the diced onions for 2 minutes until they become translucent. Stir in the garlic, ginger, and carrots, cooking them for an additional 4-5 minutes.
- Incorporate the cauliflower rice and sweet peas into the pan. Pour in the tamari and sriracha sauce, then mix everything thoroughly and cook for 2 minutes.
- Return the cooked chicken and scrambled eggs to the pan. Stir everything together until well combined. Serve the dish garnished with sesame seeds and sliced green onions.
Ingredients
- 1 head of cauliflower, processed into rice-sized pieces (approximately 4 cups)
- 2 tablespoons sesame oil
- 1 pound boneless chicken breast, diced into 1/2-inch cubes
- 2 eggs
- 3 carrots, diced (around 2 cups)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 cup frozen sweet peas
- 1/3 cup tamari sauce or soy sauce
- 1 to 2 teaspoons sriracha sauce
- 1/4 cup green onions, sliced (for garnish)
- Sesame seeds (for garnish)
FAQ
- Can I use regular rice instead of cauliflower rice in this recipe?
- Yes, you can substitute regular rice for cauliflower rice if you prefer. However, using cauliflower rice keeps the dish low in carbohydrates and is a healthier alternative.
- Is there a substitute for sesame oil in this recipe?
- If you don’t have sesame oil, you can use canola or avocado oil. However, keep in mind that the nutty flavor of sesame oil adds a unique taste to the dish.
- How can I adjust the spice level in the fried rice?
- To make the dish spicier, you can increase the amount of sriracha sauce. If you prefer a milder taste, simply omit the sriracha or reduce its quantity.
- What is the best way to reheat leftovers without drying them out?
- To prevent the fried rice from drying out when reheating, add a bit of water before placing it in the microwave or on the stovetop. This helps maintain moisture and keeps the rice flavorful.
- Can I prepare this dish ahead of time and freeze it?
- Absolutely! After cooking, allow the fried rice to cool and then store it in a freezer-safe bag. It can be frozen for up to three months. To reheat, thaw it out and sauté in a pan with a little oil until warmed through.
Tips
- Prep Ingredients Ahead of Time: Keep all your ingredients ready and nearby before starting to cook since the stir-frying process is quick and requires immediate attention.
- Use Fresh Aromatics: Fresh ginger, garlic, and onions enhance the flavor significantly, so don’t skip these aromatics for the best taste.
- Adjust Seasoning to Taste: When adding tamari or soy sauce and sriracha, start with smaller quantities and adjust according to your preference for saltiness and spiciness.
- Proper Storage: Store any leftover fried rice in an airtight container in the refrigerator, and consider adding a bit of water when reheating to keep it moist.
Equipment
- Wok – A wok is ideal for stir-frying due to its shape and nonstick material, which helps in cooking the fried rice perfectly.
- Food Processor or Blender – Needed to pulse cauliflower into rice-like grains if you are not using pre-made cauliflower rice.
