I have seen this cauliflower “fried rice” idea on Pinterest, and have been wanting to try it out to see if it is as good as it looks. It turned out really well! And it was easier to make (and took less time) than I thought. This recipe works well on my grain free diet that I am doing right now. And is gluten free as long as you use gluten free soy sauce.
Cauliflower “Fried Rice”
- 1 lb. chicken breast or tenderloins diced and marinated ahead of time in San-J cooking sauce (gluten free, GMO free)
- 1-2 Tbsp. gluten free tamari soy sauce (I use the San-J brand)
- 1-2 Tbsp. sesame oil
- 1 head of cauliflower, processed in food processor or grated with cheese grater
- 1 small yellow onion, chopped
- 2 carrots, sliced
- 3-4 cloves garlic, minced
- 1″ piece of fresh ginger, minced
- 1 small head of broccoli, chopped (or you could use frozen peas for your “green” food)
- 1 small can bamboo shoots (optional)
- 1 small can sliced water chestnuts (optional)
- Start marinating your chicken at least a few hours ahead of cooking time (or overnight). Make sure to cut the chicken ahead of time. I use about half the bottle of the San-J cooking sauce (I like the szechuan flavored sauce).
- Grate the cauliflower by adding to a food processor (easiest), or you can grate against a cheese grater.
- In a large saute pan, add you olive oil or sesame oil, and saute the onions, ginger, garlic, carrots for about 5-7 minutes. Next, add your chicken to the center of the pan and all the remaining chicken marinade sauce. Cook covered about 3-5 minutes.
- Add the broccoli and any remaining vegetable ingredients (except cauliflower). Cook about 3-5 minutes.
- Lastly, stir in the cauliflower and cook about 3-5 minutes until it has combined and softened. This is where I add the soy sauce, to taste.
Serve with fresh basil as garnish if you like!
Traditional fried rice is at least 1000 calories, or more! This recipe is a fraction of the calories per serving and is loaded with healthy vegetables!