Chicken Cauliflower Fried Rice

• Gluten free

• Meat

  • 1/2 lbs Chicken thighs, boneless skinless

• Produce

  • 1/4 cup Carrots
  • 1 medium head Cauliflower
  • 1 clove Garlic
  • 1/4 cup Green peas

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 tbsp Honey
  • 1 tbsp Oyster sauce or soy sauce
  • 3 tbsp Soy sauce

• Baking & Spices

  • 1 tsp Cornstarch
  • 1 Sesame seeds

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1 1/3 tbsp Sesame oil

• Liquids

  • 1/4 cup Water

Found on salu-salo.com

Description

Directions

• Break apart and cut the cauliflower head into large florets.
• Cut the cauliflower florets into small pieces and process in a food processor in small batches until completely broken down to rice-like granules. Alternatively, you may grate the florets using the large holes of a grater. Set aside.
• Heat 1 tbsp olive oil in over medium heat. Add the eggs and cook, scrambled. Set aside.
• In the same pan, heat the 1 tbsp sesame oil and 1 tbsp olive oil over medium high heat. Add the chicken and stir fry until cooked through, about 5 minutes
• Add 1 tbsp soy sauce, garlic, peas and carrots and stir fry for about 2 minutes.
• Add the cauliflower and stir fry for another 2-3 minutes or until the cauliflower is in its desired texture. I prefer it with a little bit of crunch and not too mushy.
• Stir in the scrambled eggs.
• In a small saucepan, stir together the cornstarch and water until cornstarch is fully dissolved. Add the sesame oil, soy sauce, honey and oyster sauce. Heat the sauce over medium heat. Stir frequently until the sauce thickens.
• Pour glaze over rice.
• Garnish with sesame seeds and serve immediately.