Cauliflower “Fried Rice” with Chicken and Vegetables by Chef Jet Tila
2
Points®
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
¾ cup(s), chopped, or diced
Uncooked cauliflower rice
4 cup(s)
Carrots
¼ cup(s), diced
Uncooked string beans
¼ cup(s), cut into pieces, sliced
Egg
1 large egg(s), scrambled
Soy sauce
2 Tbsp
Oyster sauce
2 Tbsp
Sugar
1 tsp
Table salt
1 pinch(es), or to taste
Scallions
2 medium, chopped
White pepper
1 pinch(es), 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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