Cauliflower and Chicken Fried "Rice"

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I'm on my slowly progressing weight loss journey in my effort to improve my feet.  My stress weight gain has impacted my feet which have some bone deformities.  So my best option to lose weight is with a healthy diet.  

However, I love food!  I love just about every type of regional cuisine and Asian flavors are among my favorites.  Being from south Louisiana, I'm also a "Rice-a-holic!"  I love fried rice and frequently make it using the leftovers in my fridge.  

When I discovered someone's brilliant idea to substitute cauliflower for rice, I wasn't a believer (I don't think I'd put cauliflower in gumbo).  But the flavor of cauliflower goes incredibly well with the Asian flavors in this dish.  Feel free to add any vegetables that you like, such as broccoli, bell pepper and asparagus.  It would also be great as a vegetarian dish!


Cauliflower and Chicken Fried "Rice"

Prep: 0:30, Cook: 0:15
Serves: 6
Difficulty: Moderate
Weight Watchers Smart Points: 4

Ingredients
2 cups uncooked cauliflower (one small head)
1 cup frozen peas and carrots 
12 oz uncooked boneless skinless chicken thighs (4 thighs)
1/2 tsp sesame oil 
3 Tbsp low sodium soy sauce (or more to taste)
2 eggs, scrambled with fork 
2 Tbsp extra virgin olive oil 
1 cup fresh mushrooms, diced 
2 Green Onions (sliced) 
2 clove(s), minced
salt and pepper to taste
1 tsp. Sriracha hot sauce 

Instructions

  1. Chop cauliflower into very small rice sized pieces (or buy is already chopped).
  2. Season the diced chicken thighs with salt and pepper.
  3. In a large wok or skillet, heat oil and chicken. Brown and remove from pan.
  4. Add onion and garlic and cook for one minute. Add mushrooms. Cook for 2 minutes.
  5. Add cauliflower and cook for 2-3 minutes until it softens. Add peas and carrots. Add chicken back to the pan.
  6. Push mixture to the side and add the scrambled egg. Cook the egg and break it up and mix into the cauliflower mixture.
  7. Add sesame oil and soy sauce and cook for one minute. Add a couple of dashes of Sriracha to taste. Add green onions and serve.
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Mary deSilva is a Universal Orlando expert, artist, chef, teacher, travel guide author, and vlogger.  

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