Thursday, October 22, 2015

Stir-Fried Chicken & Riced Cauliflower

Chicken with Riced Cauliflower
Recently, social media has been inundated with healthier, carb-free alternatives to fried rice. Using cauliflower is particularly successful as the texture of processed cauliflower imitates cooked rice very well. Too lazy to get out the food processor, I simple shaved off slices of the head of cauliflower and chopped them into tiny morsels. It cooks very quickly and tastes delicious when paired with diced boneless chicken thighs. The chicken can be replaced with beef, pork, shrimp or seafood.

1 large head cauliflower, chopped and riced in a food processor
1 lb. skinless & boneless chicken thighs, sliced thinly 
2 large carrots, diced
1 large onion, diced
6 cloves garlic, minced
1 tsp. white pepper or to taste
1 Tbsp. sesame oil
3 Tbsp. soy sauce
1 bunch cilantro stems, diced


  1. Mix chicken with white pepper and soy sauce & set aside
  2. Chop cauliflower in a food processor until the size of rice.
  3. Heat sesame oil over high heat, add onions & garlic and fry until fragrant. 
  4. Add cilantro stems & chicken slices and stir-fry until almost done. 
  5. Add carrots and stir-fry until chicken is cooked. 
  6. Adjust level of salt with more soy sauce, if necessary.
Tastes wonderful served with steamed long-grain rice.

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