HOW TO FIX CHICKEN AND RICE RECIPES

Name: Chicken Cauliflower "Fried Rice"
Cook time: 20 min
Total time: 20 min
Yield: 4 to 6 servings
Ingredients: 1 medium head cauliflower, stem removed; 3 teaspoons canola or vegetable oil; 2 large eggs, lightly beatenu00A0; 3 cloves garlic, mincedu00A0; One 1-inch piece fresh ginger, peeled and gratedu00A0; 1 cup frozen mixed peas and carrots, thawedu00A0; 1/4 cup thinly sliced scallions; 1/4 cup plus 2 tablespoons low-sodium soy sauce, plus more for serving, optional; 2 tablespoons sesame oilu00A0; 2 cooked chicken breasts, diced (I used a rotisserie chicken)u00A0; Hot sauce, for serving, optional

CHICKEN CAULIFLOWER "FRIED RICE" RECIPE | KATIE LEE BIEGEL ...

Chicken Cauliflower "Fried Rice" Recipe | Katie Lee Biegel ... image

Provided by Katie Lee Biegel

Categories main-dish

Total Time 20 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 medium head cauliflower, stem removed
3 teaspoons canola or vegetable oil
2 large eggs, lightly beaten
3 cloves garlic, minced
One 1-inch piece fresh ginger, peeled and grated
1 cup frozen mixed peas and carrots, thawed
1/4 cup thinly sliced scallions
1/4 cup plus 2 tablespoons low-sodium soy sauce, plus more for serving, optional
2 tablespoons sesame oil
2 cooked chicken breasts, diced (I used a rotisserie chicken)
Hot sauce, for serving, optional

Steps:

Cut the cauliflower into chunks. Working in batches, pulse the 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 large skillet over medium-high heat. Add 1 teaspoon of the canola oil. Add the eggs and quickly scramble. Transfer the eggs to a plate and set aside. Heat the remaining 2 teaspoons canola oil. Add the garlic and ginger and cook, stirring constantly, about 1 minute. Add the peas and carrots, scallions and cauliflower. Stir-fry until the vegetables are tender, about 5 minutes.
As the vegetables are cooking, whisk the soy sauce and sesame oil together in a small bowl. Stir the sauce and chicken into the cauliflower mixture. Cook an additional minute or 2. Stir the cooked eggs back into the mixture. Serve with hot sauce and additional soy sauce if desired.

Nutrition Facts : Calories 401, FatContent 21 grams, SaturatedFatContent 4 grams, CholesterolContent 175 milligrams, SodiumContent 930 milligrams, CarbohydrateContent 17 grams, FiberContent 5 grams, ProteinContent 39 grams, SugarContent 5 grams

CHICKEN CAULIFLOWER "FRIED RICE" RECIPE | KATIE LEE BIEGEL ...

Chicken Cauliflower "Fried Rice" Recipe | Katie Lee Biegel ... image

Provided by Katie Lee Biegel

Categories main-dish

Total Time 20 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 medium head cauliflower, stem removed
3 teaspoons canola or vegetable oil
2 large eggs, lightly beaten
3 cloves garlic, minced
One 1-inch piece fresh ginger, peeled and grated
1 cup frozen mixed peas and carrots, thawed
1/4 cup thinly sliced scallions
1/4 cup plus 2 tablespoons low-sodium soy sauce, plus more for serving, optional
2 tablespoons sesame oil
2 cooked chicken breasts, diced (I used a rotisserie chicken)
Hot sauce, for serving, optional

Steps:

Cut the cauliflower into chunks. Working in batches, pulse the 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 large skillet over medium-high heat. Add 1 teaspoon of the canola oil. Add the eggs and quickly scramble. Transfer the eggs to a plate and set aside. Heat the remaining 2 teaspoons canola oil. Add the garlic and ginger and cook, stirring constantly, about 1 minute. Add the peas and carrots, scallions and cauliflower. Stir-fry until the vegetables are tender, about 5 minutes.
As the vegetables are cooking, whisk the soy sauce and sesame oil together in a small bowl. Stir the sauce and chicken into the cauliflower mixture. Cook an additional minute or 2. Stir the cooked eggs back into the mixture. Serve with hot sauce and additional soy sauce if desired.

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