This dish is definitely gonna hit the spot if you’re craving fried rice, except you won’t feel as guilty having it. It’s soooo delicious! Definitely is lighter, but you’re not gonna miss the real rice because cauliflower rice tastes so much like real rice in this dish. I love cooking with cauliflower rice it’s so versatile, it’s basically a blank canvas since it doesn’t have a strong flavor.
Ingredients
2 cups of cauliflower rice
2 lb of chicken thighs
8 oz pack of mushrooms (cut in half then sliced thin)
2 carrots (cut in 4 length wise then diced)
½ cup of frozen of peas
½ cup of onions (chopped and divided)
2 garlic cloves (minced and divided)
1 teaspoon of fresh ginger (finely grated and divided)
4 eggs
2 green onions
4 tablespoons of teriyaki sauce
4 tablespoons of stir fry sauce
4 teaspoons of sesame oil
4 bay leaves (divided)
2 tablespoons of vegetable oil
1 ¼ teaspoon of salt
¼ teaspoons of ground black pepper
1 teaspoon of crushed red pepper flakes (optional
How to make Cauliflower Fried Rice with Chicken:
1. Rinse and drain the cauliflower then clean and cut into large pieces.
2. Place the cauliflower in a food processor. Pulse it until the pieces are fine, a little bigger than rice grains, and set aside. You might need to do a couple of batches if the cauliflower is tight in there, or else you will end up with a few big chunks. You can also use a medium size grater and grate the cauliflower if you don’t have a food processor.
3. Trim the fat of the chicken thighs and cut them into about 1 inch square pieces. In a medium size skillet heat 1 tablespoon of vegetable oil and 2 teaspoons of sesame oil on high heat. When oil is hot place the chicken thighs in and sear them on high heat for a minute or two on each side to get a nice golden brown color, then turn it down to medium/low.
4. Add ¼ cup of chopped onion, ½ teaspoon of salt, ½ teaspoon of finely grated ginger, 1 garlic clove minced, grated, or finely chopped, and 2 bay leaves, then mix well.
5. Add 2 tablespoons of teriyaki sauce and 2 tablespoons of stir-fry sauce and mix well. Let the chicken thighs cook for another 10-15 minutes until fully cooked, then set aside.
6. In a large skillet combine diced carrots, ¼ cup of chopped onions ½ teaspoon of grated ginger, 1 garlic clove minced, 2 bay leaves, 1 tablespoon of vegetable oil, 2 teaspoons of sesame oil and ¼ teaspoon of salt. Saute on high heat for a couple of minutes then turn the heat down to medium low and let it cook for about 5 minutes until the carrots soften a little.
7. Add mushrooms, peas, cauliflower rice, 2 tablespoons of teriyaki sauce 2 tablespoons of stir-fry sauce and ½ teaspoon of salt. Mix well, cover and cook for about 10 minutes until cauliflower rice is a little soft. Make sure not to overcook it though or else it’ll become mushy. In a medium size bowl beat the eggs then add chicken and the eggs to your cauliflower rice. Let the eggs cook on one side of the pan before mixing them with the cauliflower rice. Add green onions, and crushed red pepper flakes (optional) mix everything and taste to see is you need to add any extra salt. Take it off the heat and it’s ready to serve. Enjoy!
I love fried rice and this version is definitely a healthier option. Lighter and has fewer carbs. I strongly urge you to try it, it is super delicious!
- 2 cups of cauliflower rice
- 2 lb of chicken thighs
- 8 oz pack of mushrooms (cut in half then sliced thin)
- 2 carrots (cut in 4 length wise then diced)
- ½ cup of frozen of peas
- ½ cup of onions (chopped and divided)
- 2 garlic cloves (minced and divided)
- 1 teaspoon of fresh ginger (finely grated and divided)
- 4 eggs
- 2 green onions
- 4 tablespoons of teriyaki sauce
- 4 tablespoons of stir fry sauce
- 4 teaspoons of sesame oil
- 4 bay leaves (divided)
- 2 tablespoons of vegetable oil
- 1 ¼ teaspoon of salt
- ¼ teaspoons of ground black pepper
- 1 teaspoon of crushed red pepper flakes (optional
- Rinse and drain the cauliflower then clean and cut into large pieces.
- Place the cauliflower in a food processor. Pulse it until the pieces are fine, a little bigger than rice grains, and set aside. You might need to do a couple of batches if the cauliflower is tight in there, or else you will end up with a few big chunks. You can also use a medium size grater and grate the cauliflower if you don't have a food processor.
- Trim the fat of the chicken thighs and cut them into about 1 inch square pieces. In a medium size skillet heat 1 tablespoon of vegetable oil and 2 teaspoons of sesame oil on high heat. When oil is hot place the chicken thighs in and sear them on high heat for a minute or two on each side to get a nice golden brown color, then turn it down to medium/low.
- Add ¼ cup of chopped onion, ½ teaspoon of salt, ½ teaspoon of finely grated ginger, 1 garlic clove minced, grated, or finely chopped, and 2 bay leaves, then mix well.
- Add 2 tablespoons of teriyaki sauce and 2 tablespoons of stir-fry sauce and mix well. Let the chicken thighs cook for another 10-15 minutes until fully cooked, then set aside.
- In a large skillet combine diced carrots, ¼ cup of chopped onions ½ teaspoon of grated ginger, 1 garlic clove minced, 2 bay leaves, 1 tablespoon of vegetable oil, 2 teaspoons of sesame oil and ¼ teaspoon of salt. Saute on high heat for a couple of minutes then turn the heat down to medium low and let it cook for about 5 minutes until the carrots soften a little.
- Add mushrooms, peas, cauliflower rice, 2 tablespoons of teriyaki sauce 2 tablespoons of stir-fry sauce and ½ teaspoon of salt. Mix well, cover and cook for about 10 minutes until cauliflower rice is a little soft. Make sure not to overcook it though or else it'll become mushy. In a medium size bowl beat the eggs then add chicken and the eggs to your cauliflower rice. Let the eggs cook on one side of the pan before mixing them with the cauliflower rice. Add green onions, and crushed red pepper flakes (optional) mix everything and taste to see is you need to add any extra salt. Take it off the heat and it's ready to serve. Enjoy!
