Skillet Cauliflower Chicken Fried Rice
- Yield 4 servings
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Skillet Cauliflower Chicken Fried Rice sits in the Chicken section of Regbie. The card serves 4 servings. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- ¾ pound boneless and skinless chicken breast or thighs, cut into ¼-inch cubes
- Diamond Crystal kosher salt
- Avocado oil, or cooking fat of choice
- 3 large eggs
- ¾ teaspoon Red Boat fish sauce
- ½ small onion, diced
- 3 garlic cloves, minced
- 1 large carrot, peeled and diced
- 1 pound riced cauliflower, fresh or frozen
- ¼ cup All-Purpose Stir-Fry Sauce
- ½ cup frozen peas, thawed
- 2 scallion, thinly sliced
- ½ teaspoon toasted sesame oil, skippable
Method
In a medium bowl, combine the diced chicken, ½ teaspoon Diamond Crystal kosher salt, and 1 teaspoon avocado oil. Keep nearby.
Warm a large non-stick or well-seasoned cast iron skillet over a medium burner. As the pan is heating up, whisk the eggs together with the fish sauce.
When the pan is hot, swirl in 2 teaspoons avocado oil and pour in the eggs. Whisk and scrape the pan constantly until you have soft, moist curds of scrambled eggs. Move the eggs to a platter.
Wipe out the skillet and pour two teaspoon of avocado oil into the pan and add the sliced onions and carrots. Scatter a little salt and sauté the vegetables until slightly softened, about 3 to 5 minutes.
Stir in the minced garlic and cook until fragrant, about 30 seconds.
Tip in the seasoned chicken into the pan and cook, stirring, until the chicken is fully cooked and no longer pink. Move the chicken and veggies to the platter with the scrambled eggs.
Wipe the pan clean and pour 2 teaspoons of avocado oil into the pan. Stir in the riced cauliflower. Lid and cook for 3 to 5 minutes or until the cauliflower rice is al dente . (If you are using frozen cauliflower rice, cover only for 1-2 minutes or cook uncovered until al dente .)
Tip in the All-Purpose Stir-Fry Sauce and stir frequently until the liquid is absorbed.
Stir in the thawed peas, reserved eggs, chicken, and vegetables. Scatter on the scallions and drizzle on the toasted sesame oil. Whisk to mix well.
Taste the cauliflower chicken fried rice for seasoning and adjust with additional salt and/or All-Purpose Stir-Fry Sauce if needed. Scoop into bowls and enjoy!
