Pescatarian Cauliflower Chicken Fried Rice
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Learn more →Ingredients
4 servings
For the cauliflower rice
- 1 large head cauliflower (about 2 lbs), cut into florets
For the stir-fry
- 1 lb boneless, skinless chicken breasts, cut into ½-inch pieces
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 3 tbsp coconut oil, divided
- 3 large eggs, lightly beaten
- 1 cup frozen peas and carrots, thawed
- 3 scallions (green tops only), thinly sliced
- 1 tbsp fresh ginger, finely grated
- 3 tbsp coconut aminos
- 1 tsp sesame oil
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 2 tbsp scallion greens, thinly sliced (optional)
Instructions
- 1
Working in batches, pulse the cauliflower florets in a food processor (or grate on the large holes of a box grater) until broken down into rice-sized pieces, about 8–10 pulses. Spread on a clean kitchen towel and press firmly to remove as much moisture as possible — the drier the cauliflower, the better it will brown.
- 2
Heat 1 tbsp of the coconut oil in a large (12-inch) skillet or wok over high heat until shimmering. Add the cauliflower rice in an even layer and cook, stirring only once or twice, for 5–6 minutes, until the edges are lightly golden and the cauliflower is just tender. Transfer to a bowl and set aside.
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