I love Chinese food. What I don’t love is the uncomfortably full feeling after eating Chinese take-out, and I know it’s something I shouldn’t have often if I want to keep my waistline in check. So I set out to find my own healthy, but delicious Chinese-inspired dishes, and this is one of my favorites! I’ve made this multiple times, so I’ve come up with a few shortcuts to make this recipe quickly and easily any night of the week. First, BUY PRE-RICED CAULIFLOWER. I used to make it myself in a food processor, and honestly, it makes a mess and it’s a pain in the butt. I buy the frozen bags from Trader Joe’s, and always have them on hand for any recipe that calls for cauliflower rice. Second, buy a tub of the all natural ginger paste in the produce section. Also grab a jar of minced garlic- both of these will save you time and energy chopping. Lastly, grab a bag of shredded carrots so you don’t have to shred them yourself. I also don’t add the Sriracha until our food is plated, because it’s too spicy for my kids. They like this meal, but probably wouldn’t with the added spice.
Cauliflower Fried Rice
- 1 bag of pre-riced cauliflower- frozen or fresh
- 5 slices uncured bacon
- 1 lb chicken breast, sliced into thin pieces
- 3 eggs, beaten
- 1 TB. grated ginger
- 1-2 tsp coconut oil
- 3 cloves minced garlic
- 1 bunch green onions, chopped, greens and whites separated
- 1 cup shredded carrots
- 1 red bell pepper, chopped
- 1 cup frozen peas
- ⅓ cup chopped cilantro
- 1-3 TB soy sauce (or liquid aminos)
- 1 tsp. Sriracha or chili paste
- Lime wedges for serving
- Chop the chicken and veggies so you can work quickly once you start cooking.
- Place the bacon on a microwave safe plate, covered with a paper towel. Cover with another paper towel, and microwave on high for 5 minutes, or until bacon is crispy. Crumble or chop, and put into a large mixing bowl for later.
- Heat a large wok or skillet over medium heat. Add the eggs to the skillet and quickly scramble. Once done, move to the mixing bowl with the bacon.
- Turn the heat to high and add a tsp of coconut oil. Add chicken, white onion pieces, ginger, and garlic. Stir fry until the chicken is barely cooked through, then add the carrots and red pepper and cook another minute. Use a slotted spoon to transfer to the large mixing bowl.
- Now add the cauliflower rice to the wok. Stir fry for 3-5 minutes until soft, but still firm. Add all of the cooked ingredients back to the wok, along with the frozen peas, soy sauce to taste, and chili paste. Toss and cook until the peas are warmed through, then toss in the green onion tops and cilantro.
- Serve warm with lime wedges and extra Sriracha.