Sunday, October 30, 2011

Faux Chicken Fried Rice

After two nights in an Angry Bird costume and two warm and sunny days outside around the bay I spent most of Sunday afternoon cleaning up our extremely messy apartment and then Sunday evening messing up the kitchen again with a yummy new recipe. A while ago I read in some blog or magazine about creating a rice type substitute with cauliflower. I love cauliflower and new ideas to use it but all the recipes I saw involved a microwave which is shockingly one of the only major kitchen appliances we don't own. Luckily the other day in my googling I stumbled upon something even more delicious sounding on a blog called Foodie Rachel, cauliflower fried rice, which does not require a microwave. I used her recipe as a guide and free-styled a bit to create my own version of chicken fried "rice" with cauliflower. This turned out great! The mix of ingredients was so satisfying and tasty that even Nic didn't miss the rice! If you're looking to spice up your cauliflower or cook something low carb that doesn't taste "low carb" try this out and you won't be sorry! For all the veggetarians out there - just skip the chicken and enjoy it as a veggie fried rice!

Cauliflower Faux Fried Rice with Chicken
Inspired by Foodie Rachel blog's "Chicken Fried Rice"

1 large head of cauliflower - cut into little florets
2 skinless and boneless chicken breasts (less if you're just making as a side dish or none if you're veggie) - cut up into bite size pieces
3 eggs
Dark sesame oil
Low Sodium Soy sauce
1 cup frozen peas - Thawed
1/2 cup chopped scallions

-Put florets of the cauliflower into your food processor in batches and process until it is the size of rice.
-Spray a medium-large size pan with cooking spray and then coat the pan with 1 spoonful of dark sesame oil.
-Season the chicken pieces with salt and pepper and throw in the pan.
-Saute for about a minute or two until the sides are starting to get white
-While it's sauteing put a second large pan over medium high heat and coat with 2 tablespoons dark sesame oil
-Toss in the cauliflower and pour in 3 tablespoons of soy sauce. Saute for a few minutes while the chicken is also cooking in the other pan.
-Cover the pan with the cauliflower for about 5 minutes and then uncover and mix around adding a little more soy sauce if it is tasting bland.
-When chicken looks almost done (not pink in middle), spray with Pam and crack three eggs into the same pan. Scramble with the chicken.
-Once the egg is just cooked through, add the chicken and egg into the pan with the cauliflower and add in the peas and the scallion. Toss till everything is hot and add a little more soy sauce to taste.
-Serve and Enjoy!!!

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