Recipe: cauliflower rice with chicken and vegies

You know that a food item is “in” when Coles / Woolworths start stocking ready to cook packages of it. E.g. cauliflower rice. But if you have a little bit of extra time, I highly recommend just making the rice from a head of cauliflower at home using a food processor or a food chopper to whizz the cauliflower into fine grains. Takes 5 minutes from breaking apart the cauliflower head into smaller bits, washing them, drying them off with a paper towel, then chucking them into the food processor.

I eat fried rice with leftover brown rice probably twice a month as a way of cleaning out the fridge so this recipe is inspired by that, but substituting cauliflower for the rice. Feel free to drop in different types of ingredients using vegetables you prefer or whatever you have left in the fridge – it’s meant to be an easy versatile dish!

Cauliflower fried rice recipe

 Ingredients

• 1 head of cauliflower, processed into fine grains
• 350g of chicken breast chunks (but up to you how much meat you’d like to include)
• 2 carrots, diced
• 1 small red onion, diced
• Half a large red capsicum, diced
• ½ to 1 cup of frozen green peas
• 2 eggs
• Oil, your choice (I used rice bran oil)
• Maggi seasoning sauce / soy sauce as you prefer
• Salt and pepper, to taste
• Dried chilli flakes

Method

1. On medium to high heat, put a drizzle of oil to coat the pan. To this, add the chicken and cook it until both sides of the chicken chunks are at least lightly browned. Then add the vegetables excluding the cauliflower and cook for a few minutes until they are soft
2. Add in the cauliflower rice, put the lid on and cook for a few minutes until soft
3. Crack two eggs into the pan and mix quickly through the rice to create strands of egg
4. Season to your preference with maggi/soy sauce, dried chilli flakes, salt and pepper

 This recipe makes about 5 small/medium sized portions.