Cauliflower Rice

Katie Lee Cauliflower Rice Bowl

Cauliflower rice has become a staple on my weeknight dinner table. It's healthy, easy, and versatile. I'll have it as a side dish with some sautéed mushrooms and scallions or even just with a little butter, salt, and pepper. This Chicken Cauliflower Fried Rice is the perfect one-pan dinner.   Portion control is not an option for me - I like mass quantities - so I have to create meals that are healthy and SATISFYING. For a shortcut, the freezer department at the grocery store sells cauliflower rice and it is excellent as well and it can be cooked from frozen, no need to thaw it first. 

  • 2 cooked chicken breasts, diced (I used a rotisserie chicken)
  • ¼ cup plus 2 tablespoons low-sodium soy sauce
  • 2 tablespoons sesame oil
  • Hot sauce, for serving (optional)
  • 1 medium head cauliflower, stem removed
  • 3 teaspoons canola oil, divided
  • 2 large eggs, lightly beaten
  • ¼ cup scallions, thinly sliced
  • 1-inch ginger root, peeled and grated
  • 3 garlic cloves, minced
  • 1 cup frozen mixed peas and carrots, thawed

Cut the cauliflower into chunks.  Working in batches, pulse cauliflower in a food processor until coarse in texture, like rice.  This recipe uses about 4 cups of cauliflower rice.  If you have any leftover, save it for another use.

Heat a wok or a large skillet over medium-high heat.  Add 1 teaspoon of oil.  Add eggs and quickly scramble.  Remove cooked eggs and reserve.  Heat remaining 2 teaspoons oil in a pan and add scallions, ginger, and garlic, stirring constantly, for 1 minute.  Add peas, carrots, and cauliflower.  Stir-fry until vegetables are tender, about 5 minutes. 

As the vegetables are cooking, whisk the soy sauce and sesame oil in a small bowl. Stir sauce and chicken into the cauliflower.  Let cook an additional minute or two.  Stir in eggs.  Remove from heat and serve with hot sauce and additional soy sauce, if desired.