It’s the low-carb answer to rice! It’s “faux” rice made by running fresh cauliflower through the food processor until it’s chopped to little bits.
I’ve been eating it for weeks now almost every single day being the cauliflower and rice lover I am.
I stir-fry it with whatever veggies and protein I have in my fridge – it takes all of three or four minutes to cook.
That’s a good thing because I’m super busy this week packing up my stuff!
Me, my Moon cat and all 200 of my cookbooks are moving! So exciting!!!!! And stressful at the same time.
If you don’t have a food processor you can grate the cauliflower and if you don’t like cauliflower you can use cooked rice instead.
There’s also peas, corn, red onion, garlic, ginger, canned pineapple and soy sauce in the fried rice. Plus macadamia nuts or cashews.
I didn’t scramble any eggs into it because of the chicken – if you’re making it without you can add a couple.
You brush a little over the chicken before baking and then simmer the rest on top of the stove for a few minutes to make a sticky sauce.
It’s sweet and savory and absolutely delicious drizzled over the tender, thinly-sliced chicken and goes perfectly with the tangy pineapple rice.
A match made in heaven.
- 1 pound boneless chicken breasts
- 1 + ½ inch piece ginger, peeled and grated or minced
- 2 cloves minced garlic
- 2 tablespoons toasted sesame seeds
- 2 tablespoons vegetable oil
- 2 tablespoons honey
- ¼ cup reduced-sodium soy sauce or tamari to make it gluten-free
- green onions, for garnish
- ½ large head cauliflower or 1 small, cut into florets (or 3 cups cooked rice)
- 2 tablespoons coconut or vegetable oil
- ⅓ cup chopped red onion
- 2 cloves minced garlic
1 inchpiece ginger, peeled and grated or minced
- ¾ cup corn, fresh or frozen
- ¾ cup peas, fresh or frozen
- 1 (20
ounce) can pineapple chunks, drained
- 2 tablespoons low-sodium soy sauce or tamari to make it gluten-free
- ⅓ cup chopped macadamia or cashew nuts
- Preheat the oven to 400 degrees F. Spray a 9x13-inch baking pan with non-stick spray. Place the chicken in the pan with space between them.
- In a small bowl whisk all the sauce ingredients together. Remove about 2 tablespoons of the sauce to a small ramekin or bowl and set the rest aside. Brush the chicken generously with the sauce you removed.
- Bake the chicken until cooked through 25 - 30 minutes depending on their size. Internal temperature should reach 165 - 174 degrees F.
- Pour the sauce you set aside into a small saucepan and bring to a simmer over medium heat. Simmer 5 - 6 minutes, stirring often. Remove from heat and put a cover on the pan to keep it warm.
- Pulse the cauliflower florets in batches in a food processor (or grate on a box grater) until it resembles chunks of rice - don't overdo it or it will get mushy.
- Heat the oil in a wok or large frying pan over medium heat and add the red onion, garlic, ginger,
cornand peas. Cook 3 - 4 minutes stirring often - if using frozen veggies it may take a few minutes longer.
- Add about 3 cups of the cauliflower rice and the drained pineapple. Cook 3 minutes, stirring often.
- Stir in the soy sauce and nuts.
- When the chicken is cooked let it sit 5 minutes then slice thinly. Serve over the cauliflower rice - drizzle with sauce and garnish with green onions.
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