Happy 2021!!! I’m so excited to be posting the first recipe of 2021. Sesame Chicken Cauliflower Fried Rice… Shew!! What a name!!! I’m doing a new “diet” that basically allows me unlimited servings of veggies, so coming up with low carb swaps that take silly carbs, like rice, out and changes it with veggies is a lifesaver!! So here we go!!
1 Head of Cauliflower (I cheated and got pre-riced cauliflower from the store. I don’t have a food processor at the moment)
1 Chicken Breast, diced
1 Cup of Red Pepper, diced
1/2 Cup of Carrots
1/2 Cup of Onion
(You can really use whatever veggies you want, I just liked these in particular. A lot of people just use peas and carrots, but I hate peas with a passion)
4 Tbls of Low Sodium Soy Sauce
Black Pepper, to taste
3 Eggs, beaten
So, before you start, I would recommend making sure everything is prepped because this recipe cooks fast. So you need to make your cauliflower into rice. Cut it into small florets and then blend it in a food processor until it looks like rice. Make sure you don’t over process it or it will become mushy.
Next, take your diced chicken and saute it. I added a little bit of canola oil spray to the pan to help, but its not necessary. You want to cook the chicken until there isn’t any pink.
Then you add your veggies, soy sauce, and pepper. Saute until the liquid gets cooked down a little bit. I’ve read that some people add sesame oil at this step to make the flavor a little stronger. I didn’t have any, so I can’t attest to that, but I will say that if you have it, add it. It might make it just that much better.
Then add your cauliflower. You want to cook this for about 3-4 minutes until the veggies and chicken are incorporated very nicely.
Then make a well in the middle of the cauliflower rice and add your eggs. I didn’t take a picture of the eggs because it happens fast so I needed to focus. You want to scramble them in that well BEFORE you start to incorporate them into the “rice”. If you have ever had fried rice you kind of know what I’m talking about… hopefully.
Add the sesame seeds and serve!! Doesn’t it look so good!!! This recipe technically serves three people but with all the beautiful veggies my husband and I just split it. It was so much food.
When I served it for myself I added more soy sauce, a little salt, and more sesame seeds. It definitely needed the salt and I should have known when I was cooking it to add it. Probably why not a lot of people use the low sodium soy sauce. Need the salt to bring out the flavor. And I like the taste of soy sauce, so the more the better.
We will definitely be making this again, I have another container of cauliflower rice in the fridge!! Let me know if you try it!! Stay tuned on Friday for a better look into my new routine and eating habits!
With Light and Love,