Saturday, May 3, 2014

Chicken "Fried Rice" with Sriracha

Since I've started working at a grocery store, I've become more aware of different diets and diet trends. One that stood out to me recently is the Paleo diet. While I don't see myself being able to give up grains completely, I do see myself enjoying these recipes as they're chock full of fresh vegetables and protein. One of my customers is teaching a class with me on the diet this upcoming week and I figured I should do a trial run of one recipe I saw that really stood out.

Cauliflower has gotten lots of love lately (as it should!). It's so versatile, and it's particularly awesome pan-roasted or baked in the oven. In this dish, it works as a substitute for rice. What I liked is that you can eat such a big portion (2 cups) for only 270 calories, and I felt full and satisfied after one serving.


1. Heat a large, deep pan or wok over medium-high heat and coat with cooking spray. Season chicken with 3/4 teaspoon salt and the pepper and add to the pan in an even layer. Cook until nicely browned, 5-6 minutes. Transfer to a bowl and set aside.

2. While chicken cooks, grate or "rice" cauliflower (break cauliflower into small pieces and pulse in a food processor or powerful blender until broken up into small pebble-like pieces). Transfer to a bowl and set aside.

3. Whisk together eggs and the remaining 1/4 teaspoon salt in a small bowl. Spray pan with more cooking spray and reduce heat to medium. Add eggs and cook for 1-2 minutes, or until scrambled. Transfer to the same bowl as the chicken; set aside.


4. Add onion, scallion whites, carrots, peas, garlic and ginger to the pan and cook until slightly softened, about 4-5 minutes.

5. When veggies are cooked through, add cauliflower and soy sauce to the pan. Stir well then let sit for a a few minutes in order to form a nice crust. Continue to cook for 10 minutes, stirring occasionally.

6. Add cooked chicken and eggs and stir to combine. Drizzle with toasted sesame oil and stir again.


7. Transfer fried "rice" to plates and garnish with scallion greens and sriracha, if desired.

Chicken "Fried Rice" with Sriracha 
Serves 4

All you need:
1 pound boneless, skinless chicken breast (I used Smart Chicken), cut into 1/2" pieces
1 teaspoon kosher salt, divided
1/4 teaspoon pepper
2 eggs
1 head cauliflower, grated or "riced"(see below)
1 medium onion, diced
5 scallions, sliced - whites and greens separated
2 carrots, diced
1 cup frozen peas
2 cloves garlic, minced
1 (1-inch) piece fresh ginger, peeled and minced
1/4 cup low sodium soy sauce
1 tablespoon sesame oil
Sriracha, for serving (optional)

All you do:
1. Heat a large, deep pan or wok over medium-high heat and coat with cooking spray. Season chicken with 3/4 teaspoon salt and the pepper and add to the pan in an even layer. Cook until nicely browned, 5-6 minutes. Transfer to a bowl and set aside.
2. While chicken cooks, grate or "rice" cauliflower (break cauliflower into small pieces and pulse in a food processor or powerful blender until broken up into small pebble-like pieces). Transfer to a bowl and set aside.
3. Whisk together eggs and the remaining 1/4 teaspoon salt in a small bowl. Spray pan with more cooking spray and reduce heat to medium. Add eggs and cook for 1-2 minutes, or until scrambled. Transfer to the same bowl as the chicken; set aside.
4. Add onion, scallion whites, carrots, peas, garlic and ginger to the pan and cook until slightly softened, about 4-5 minutes.
5. When veggies are cooked through, add cauliflower and soy sauce to the pan. Stir well then let sit for a a few minutes in order to form a nice crust. Continue to cook for 10 minutes, stirring occasionally.
6. Add cooked chicken and eggs and stir to combine. Drizzle with toasted sesame oil and stir again.
7. Transfer fried "rice" to plates and garnish with scallion greens and sriracha, if desired.

Source: The Lemon Bowl

No comments:

Post a Comment