Recipe of Korean Spicy Chicken Fried Rice

Cauliflower Chicken Fried Rice

A match made in culinary heaven.

Recipe Summary Cauliflower Chicken Fried Rice

This is comfort food at its best, but so healthy and light compared to its rice-based counterpart. When making this recipe, make sure you have all the ingredients chopped, prepped, and ready as the final stir-fry comes together in 10 minutes!

Ingredients | Korean Spicy Chicken Fried Rice

¾ pound skinless, boneless chicken breasts, cut into small cubes

6 tablespoons soy sauce, divided

1 tablespoon brown sugar

2 teaspoons sesame oil, divided

1 teaspoon cornstarch

3 tablespoons vegetable oil

5 scallions, chopped, light and dark green parts separated

4 garlic cloves, minced

1 (1 1/2 inch) piece fresh ginger, grated

2 pounds cauliflower rice

1 teaspoon kosher salt, divided

1 ½ cups frozen peas and carrots

2 eggs, beaten

½ cup finely diced fresh pineapple

¼ cup chopped peanuts (Optional)

1 tablespoon rice vinegar

Directions

Stir chicken, 1 tablespoon soy sauce, brown sugar, 1 teaspoon sesame oil, and cornstarch together in a large bowl.

Heat a wok or large saucepan over high heat. Swirl in 1 tablespoon vegetable oil. Spread chicken mixture in a single layer over the surface of the wok; cook for 1 minute. Flip and toss chicken. Spread out again; cook and stir for 2 minutes more. Transfer chicken to a plate.

Heat remaining 2 tablespoons vegetable oil in the wok over medium heat. Add light green part of the scallions, garlic, and ginger; cook and stir until fragrant and softened, 1 to 2 minutes.

Stir 4 tablespoons soy sauce, cauliflower rice, and 1/2 teaspoon salt into the wok. Cook until cauliflower starts to crisp, about 3 minutes. Stir peas and carrots into the wok. Cook, stirring occasionally, until warmed through, about 5 minutes.

Make a well in the center of the wok; pour in beaten eggs. Stir eggs with a spatula until scrambled, about 2 minutes. Stir in chicken, remaining 1 tablespoon soy sauce, remaining 1 teaspoon sesame oil, dark green parts of the scallions, pineapple, peanuts, and rice vinegar.

Chicken can be marinated for 1 to 6 hours if desired.

If you can't find cauliflower rice at the store, you can make it at home. Remove the core from a 2-pound cauliflower and cut it into large florets. Pulse florets in a food processor in batches until finely chopped, 8 to 10 long pulses per batch.

Substitute canned pineapple for the fresh pineapple if desired.

Info | Korean Spicy Chicken Fried Rice

prep: 30 mins cook: 14 mins total: 44 mins Servings: 4 Yield: 4 servings

TAG : Cauliflower Chicken Fried Rice

Fruits and Vegetables, Vegetables, Cauliflower, Rice,