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Isn’t Chinese food addicting? No need to respond because if your anything like me your answer is, YES. Chinese food can be healthy if you make the right selection but why bother when Chinese food is easy to make at home. Especially, Cauliflower “Fried Rice” and Plum Chicken.
Cauliflower rice, in general, is the all-new crave this past year and after trying it the first time, I could taste why. It has a very similar rice texture and it helps cut down on carbs which is clearly why it became a hit. It’s now so popular you can buy the ready-to-cook steam-able kind in the frozen section of your local food store.
Now, there are a few ways you can go about this. You can just finely grate the head of the cauliflower with a cheese grater. I always make a mess this way so I suggest using a food processor. If you don’t have one no worries! A blender will also work just chop it into smaller sized pieces before throwing it into the blender.
If you don’t have a food processor take a look at this one BLACK+DECKER 1.5-Cup Electric Food Chopper, White, HC306C. It will help get the job done for many recipes, it’s easy to store, quick to clean and budget friendly!
Now, the chicken here is really a bonus. I mean what is Chinese without yummy sauced chicken right? Again, you do not have to answer that. 🙂 I really like Plum sauce. If you haven’t tried it, it’s like the General Tso’s but with more of a sweetness and no heat. You can find it the international aisle of the grocery store. Here is the one I use KIKKOMAN SAUCE PLUM, 9.3 OZ.
- 1- 2 lb. cauliflower head; you can also purchase the ready-to-cook steam-able bag
- 1/2 bag edamame, frozen/steam-able bag preferred; you can also substitute for peas
- 1/4 cup carrots, quartered (or 1/2 bag of frozen carrots)
- 1/2 small red onion, chopped
- 2 eggs, beaten
- 3 garlic cloves, minced
- 1 tbsp. fresh chopped ginger
- 2 tbsp. olive oil
- 1 tbsp. rice vinegar
- 1 tsp. sesame oil
- 2 tsps. low sodium soy sauce
- 2 tbsp. green onions for garnish
- 1 tbsp. sesame seeds for garnish
- 2 lbs. skinless chicken breast, cut into bite size pieces
- 1/4 cup Kikkomon Plum sauce
- 1 tbsp. olive oil
- 2 garlic cloves, minced
- 1 tsp. salt
- Cut the cauliflower head in chucks and add them to the food processor; grate until it becomes rice size pieces
- Add the beaten eggs to a pan and scramble, set aside
- Wipe the pan clean, heat the olive oil then add the minced garlic
- When the garlic becomes aromatic, add the carrots, red onion and ginger then saute until semi-soft; about 3-4 minutes
- Follow the cooking directions for the edamame and then add to the pan
- Add the "riced" cauliflower with the sesame oil, soy sauce and rice vinegar and stir
- Add back the scrambled eggs; lightly toss not to break up the eggs too much
- Let cook for just about 5 minutes until the cauliflower is tender
- Garnish and enjoy hot!
- Wash and clean skinless chicken breast
- Cut into bite size pieces
- Heat olive oil in pan; once hot add the minced garlic
- Let the garlic begin to brown then add the chicken pieces; add salt and pepper to your liking
- Once cooked through, set aside but leaving any browned chicken pieces in the pan
- Add the plum sauce to the pan and let simmer
- Once the sauce begins to bubble and thicken, add the chicken back to the pan
- Tossing to coat completely
- Turn up the heat to med-high so the chicken can stick to the sauce; about 1 minute
- I did not add any salt to my cauliflower rice because I think the soy sauce was enough but you can add salt to your liking.
Please, re-pin and thanks!
If you gave this recipe a try, let me know if the comments below!