Scrumptious, Sophisticated, Simple Recipes That Enlighten Your Taste Buds!

5 Spice Chicken, Vegetable & Egg Cauliflower Fried Rice

5 Spice Chicken, Vegetable & Egg Cauliflower Fried Rice

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I’ve converted this simple chicken & vegetable egg fried rice to include all vegetables. Yes, no starch here! The new craze is cauliflower; an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6, choline, dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin. Additionally, it is a good source of vitamin B2, protein, vitamin B1, niacin, and magnesium. What an eyeful!

For this dish I’ve turned conventional rice into cauliflower rice. All it takes is a few pulses in the food processor or 2 minutes with a cheese grater—use the largest holes. While there is a slight difference in taste, I have to say; not by much. I barely missed the starchy white stuff. You can also add snow peas, corn, red onion and sliced ginger for a variety. Top with a few drops of Sriracha sauce, a side of Kimchi, sliced vegetables and fruit and you have a remarkable delicious dinner in about 15 minutes! 4 servings

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Ingredients:

2 tablespoons ghee (clarified butter) or vegetable oil

2 eggs, beaten

2-4 boneless skinless chicken thighs or breasts, cubed

1/2 head of cauliflower, grated

1/2 onion, sliced

3 cloves garlic, minced

1 large ripe tomatoes, chopped

1/2 cup frozen thawed peas

1/2 cup shredded carrots

1/4 C soy sauce or Bragg Liquid Aminos

2 tablespoons oyster sauce

1/2 teaspoon five spice powder (optional)

Dash toasted sesame oil

Pinch freshly cracked white pepper

1 large spring onion (green), finely sliced

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Directions:

Heat a wok over a high heat and add 1 tablespoon of ghee or oil. Add eggs and scramble for a few minutes, then remove them from wok and set side. Wipe down wok.

Reheat wok and add remaining oil. Sauté chicken until golden and juices run clear remove from pan and set aside. Add peas, carrots, garlic, onions and tomatoes, stir-fry for a few more minutes until vegetables begin to soften. Add cauliflower and sauté for 3 more minutes. Return eggs and cooked chicken to the wok, and season with soy & oyster sauces, sesame oil, five spice powder and white pepper, to taste. Add spring onions and mix well. Serve immediately.

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