Chicken Recipes!: An Easy & Delicious Chicken Cookbook by SAVOUR PRESS

Author:SAVOUR PRESS [PRESS, SAVOUR]
Language: eng
Format: epub
Publisher: Savour Press
Published: 2018-10-20T18:30:00+00:00

Chicken Fried Cauliflower Rice

If you don’t take a closer look at the image of this recipe, you would think there is real rice here, but it is actually not. What you see is the cauliflower rice processed into small crumbles in the food processor. When it is combined with the rest of the sautéed ingredients, you can’t imagine how tasty, zesty and flavorful the chicken mixed with the vegetables.

Servings: 4

Ingredients

1 large head cauliflower

2 tablespoons extra-virgin olive oil, divided

1 diced medium onion

1 minced clove garlic

Minced fresh ginger

6 ounces frozen carrots and peas

1 can cooked and shredded chicken

2 large eggs

2 bunches chopped green onions

1 tablespoon chili paste

5 teaspoons soy sauce

1 teaspoon sesame oil

Directions

Cut the cauliflower into florets. Place florets in batches into the bowl of your food processor with a blade attachment.

Turn on the gadget and process the florets into small crumbles similar to rice grains, set aside.

Heat in a large skillet the 1 tablespoon oil over moderate heat.

Stir-fry the onions and cook for two minutes. Stir-fry the garlic, peas, ginger and carrot and cook for five minutes, stirring frequently.

Add the chili paste and chicken when the veggies are tender-crisp; cook for two minutes.

Pour the riced cauliflower, stir and cook for two minutes.

Push the mixture on the side of the pan and directly crack the eggs in the middle of the skillet.

Pour one teaspoon of soy sauce to the eggs; scramble. When scrambled eggs are cooked, combine it into the rice mixture and pour 4 teaspoons of soy sauce, stir to combine.

Cook and stir often for five minutes until thoroughly heated and the vegetables are soft.

Remove the skillet from heat; sprinkle with sesame oil and green onions. Serve immediately.

Enjoy!

Nutritional Information: 281 calories; 14.5 g fat (2.6 g saturated fat); 121 mg cholesterol; 663 mg sodium; 21.6 g carbohydrate; 7.6 g dietary fiber; 9.7 g total sugars; 20.3 g protein.

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