Monday, October 27, 2014

Low Carb Cauliflower Fried Rice (sans Rice)

This is a trick post.

I had half a head of orange cauliflower leftover, staring me in the face for days, asking to be used in something.

I also had leftover roast chicken from last night.

I googled chicken with cauliflower and Kevin's recipe came up.

Fried rice without rice?
How could this be?

Kevin says you "rice" the cauliflower.
How do I do that?

"Either on a grater, or in a food processor", he says.

Ok. I'll try it.

I like saving calories and carbs by using a vegetable instead of a starch, but how will this taste?
Will my husband notice the rice is missing?

I used a box grater and the little trees grated very easily.
They looked just like rice, however, since my head of cauliflower was orange, my "rice" looked more like a bowl of cheddar cheese.

I omitted the bacon in the recipe, because I felt the chicken would be enough protein.

This was DELICIOUS and the other eater had no idea that the rice was missing. :)

Cauliflower Fried Rice (sans rice): (adapted from Closet Cooking)

1/2 pound skinless boneless chicken breasts or thighs, cut into small pieces
1 small onion, diced
4 ounces mushrooms, sliced
1/2 cup frozen defrosted peas
1/2 cup carrot, shredded or diced
2 cloves garlic, chopped
1 tablespoon ginger, grated
1/2 head cauliflower, riced by grating by hand or in a food processor
2 eggs, lightly scrambled

2 tablespoons soy sauce
1 tablespoon sweet soy sauce or balsamic vinegar
chili sauce such as sambal oelek or srircha to taste
1 teaspoon sesame oil
2 green onions, sliced

Heat a heavy skillet on medium heat (I used coconut oil).

Add the chicken and stir-fry until cooked, about 5 minutes.

Add the onion and mushrooms, peas and carrots and peas and stir-fry for another 3 minutes.

Add the garlic and ginger and stir-fry for 30 seconds.

Add the cauliflower rice, mix everything up and stir-fry for 3 more minutes.

Make a well in the middle of the pan, add the eggs and let them sit for a minute before mixing them into everything.

Add the sauce w/ the scallions and serve.

This was amazing, and I will always make it, even if I don't have leftover cauliflower (I will buy a head just for this recipe).

PS Henry had no idea that it was cauliflower, and he said it was the best fried rice I had ever made.


Katie C. said...

I will definitely be trying this one. I have some leftover chicken thighs that we cooked on the grill on Saturday. I just need to get some cauliflower. Yummy!

Natalia B said...

I love how there are many recipes out there for gluten-free people (which I'm not one of, but do like gluten-free recipes from time to time). I've been using cauliflower more and more in my recipes and have really become fond of this vegetable. This is one recipe I'll have to try!

MIL said...

poor Henry,,, WHAT A LIFE!! WHAT A WIFE!! WHAT A COOK!!!

MIL said...
This comment has been removed by a blog administrator.
Anonymous said...

I guess you got the idea... Hen is a lucky fellow.

Anonymous said...

I'll give cauliflower rice a try one day but oh my that cauliflower/caper pie! I may have to blow my cover and meet you at Arturo's for lunch one day, Ms. Snacks. BEST pizza EVA!

praianogirl said...

Okay...anonymous has piqued my pizza interest: Cauliflower/caper ? I want to eat this...Recipe please and Thank You.

Stacey Snacks said...


Anon is referring to my instagram account, which she follows and doesn't know how to comment there, so she comments here!!!

I had a delicious farm pie at Arturo's in Maplewood yesterday and posted pics on my instagram feed.

I will write about it on the blog next week too.


Katie C. said...

I made this last night and it was incredible! Like your hubby said, it really doesn't taste like cauliflower, not that I wouldn't mind that. Once the prep is done, the dish comes together quickly. My guy and I ate sooooo much that we almost ate all of this in one sitting - just the two of us....and unlike regular chicken fried rice, the calories are minimal. We used some leftover cooked chicken, so I only used two teaspoons of canola oil for the whole dish. Yummy!