Cauliflower “Fried Rice” with Chicken and Vegetables by Chef Jet Tila

2
1
1
SmartPoints® value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
This recipe by Chef Jet Tila is a healthy spin on traditional fried rice and relies upon supermarket staples like precooked chicken and cauliflower rice to slash prep work. To make your own cauliflower rice, cut a head of fresh cauliflower into large chunks and "rice" it in a blender or food processor. Or do it manually using the large holes of a box grater. If you don't have fresh carrots and green beans, stir in a 1/2 cup of whichever fresh or frozen veggies you have on hand.

Ingredients

canola oil

1 Tbsp

garlic clove

2 clove(s), minced

cooked skinless boneless chicken breast(s)

¾ cup(s), chopped, or diced

uncooked cauliflower rice

4 cup(s)

uncooked carrot(s)

¼ cup(s), diced

uncooked string beans

¼ cup(s), sliced

egg(s)

1 large, scrambled

soy sauce

2 Tbsp

oyster sauce

2 Tbsp

sugar

1 tsp

table salt

1 pinch, or to taste

uncooked scallion(s)

2 medium, chopped

white pepper

1 pinch, or to taste

Instructions

  1. Heat skillet or wok over high heat, then add 1 tbsp oil and garlic and sweat for about 30 seconds until fragrant. Stir in chicken and riced cauliflower, and cook for about 1 minute constantly stirring. Add the carrots and string beans and sauté for an additional minute until vegetables start to soften.
  2. Stir egg into the skillet and work into the fried rice. Using the back of a spatula or spoon, press the riced cauliflower into the egg, fold and repeat until the riced cauliflower is completely coated and heated through.
  3. Add soy sauce, oyster sauce, sugar, and a pinch of salt, while stirring to coat riced cauliflower.
  4. Taste and adjust seasonings if necessary, constantly stirring until heated through, about 1 more minute.
  5. Garnish with scallions and white pepper.
  6. Serving size: about a 1 rounded cup

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