Veggie of the moment: Cauliflower
My favorite dish right now is Chicken Fried Cauliflower "Rice." It is so healthy and delicious. I love ordering Chinese food when I am hungover on the weekends but this is a great quick dinner at home after work. Trader Joe's has already-processed riced cauliflower for only $2.49. DO NOT go for the Whole Foods one upwards of $15. Complete ripoff. The recipe is about 30 minutes with prep. If you don't eat it all in one sitting, you can definitely drag it out into two nights. I am usually hopeful for two nights but it is SO good. Here is my recipe below. Feel free to make tweaks.
Ingredients:
- 1 teaspoon peanut oil plus 2 tablespoons, divided
- 2 large eggs, beaten
- 3 scallions, thinly sliced, whites and greens separated
- 1 tablespoon minced garlic
- 1 pound boneless, skinless chicken thighs, trimmed and cut into 1/2-inch pieces
- 1/2 cup diced carrots
- 1 cup snow peas, trimmed and halved
- 1 bag cauliflower rice from TJ's
- 3 tablespoons reduced-sodium tamari or soy sauce
- 1 teaspoon sesame oil (optional)
- Heat 1 teaspoon oil in a large flat-bottomed carbon-steel wok or large heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces.
- Add 1 tablespoon oil to the pan along with scallion whites and garlic; cook, stirring, until the scallions have softened, about 30 seconds. Add chicken and cook, stirring, for 1 minute. Add carrots and snow peas; cook, stirring, until just tender, 2 to 4 minutes. Transfer everything to a large plate.
- Add the remaining 1 tablespoon oil to the pan; add cauliflower rice and stir until beginning to soften, about 2 minutes.
- Return the chicken mixture to the pan; add tamari (or soy sauce) and sesame oil (if using) and stir until well combined. Garnish with scallion greens.
ENJOY!
