Enjoy this one pot cauliflower fried rice for an easy meal that doesn’t take too much time to prepare. This dish is packed with ginger, garlic and tons of veggies and tastes just like real fried rice!
Diced cauliflower is extremely versatile and can be used in so many dishes. The cauliflower adds a carb-like element without it being an actual carb. In some stores they sell the cauliflower already diced, but if not it is pretty easy to do in a food processor. I’ve bought my diced cauliflower at trader joes but some other stores carry it also. This fried rice can be customized by adding whichever veggies or protein you want! Try tofu instead of chicken to make the dish vegetarian and add any favorite veggies to make the dish complete! This dish is hearty and nutritious and is the perfect one pot meal on a cold night. Because this dish can be customized to whichever veggies or protein you want, it is an easy dish to make with leftover protein from the night before and veggies that need to be used. Another plus is that this dish only takes 30 minutes to make once the cauliflower is diced!
2 T Extra Virgin Olive Oil
1 zucchini – chopped
1 onion – chopped
1 bell pepper – chopped
1 Cup brussels sprouts – chopped or shaved
3 Cups diced cauliflower (about 1 large head whole cauliflower)
2 pounds of chicken – cut into cubes
2 eggs – whisked
1 T Teriyaki sauce
2 T soy sauce
2 cloves garlic – minced
1/4 C Scallions – chopped
1/2 tsp ginger
white and black pepper to taste
**Tip: To decrease cooking time use a rotisserie chicken or precooked leftover chicken
1. Wash and cut cauliflower into pieces and pulse in food processor until diced (should be a rice consistency).
2. In a large saucepan heat 1 T EVOO. Add chicken with 1 clove of minced garlic and a pinch of salt and pepper. Cook until fully done. Set aside.
3. In same pan heat 1 T EVOO. Add onions and peppers and other clove of minced garlic and sauté. Add in pinch of white pepper, 1/4 tsp ginger and 1 T teriyaki sauce. Stir constantly for about 5 minutes until vegetables start to become tender. Add in brussels sprouts and sauté until all vegetables are fully cooked (depending on size of brussels add them earlier so that all vegetables are done cooking at the same time).
4. Move veggies to one side of the pan. On other side of pan add eggs and scramble them until done. Then mix in with veggies.
5. Add cauliflower, 1 T soy sauce, 1/4 tsp ginger and pinch of white pepper. Cook until cauliflower is tender.
6. Add chicken back to pan with 1 T soy sauce and stir well.
7. Remove pan from heat and top with scallions. Add more soy sauce or teriyaki sauce to taste if needed.