A couple of months ago, I posted this recipe for Chicken Fried Rice. Well, in my Weight Watchers meeting today my leader mentioned a dish she made over the weekend where she substituted cauliflower for rice. I’d seen that before and had always been curious so I decided to give it a go at lunch today.
The trick to doing this is to chop your cauliflower really fine, so that the pieces are of similar size to rice. This was really the most time consuming part, but luckily Annalisa, my leader, explained a trick in our meeting. When you buy an entire head of cauliflower at the supermarket, nuke it for five minutes in its wrapper. Carefully open the wrapper (really carefully otherwise you will get a steam burn), and then remove the “florets” from the green stems and mince.
It softens up the cauliflower nicely so that it doesn’t go shooting all over the place when you try to chop it.
Finely chopped cauliflower
Then continue as directed below.
Ingredients
- 9 oz Perdue chicken short cuts (or cooked chicken)
- 2 cloves garlic, minced
- 1/2 small onion finely chopped (the original recipe called for 3 green onions but I didn’t have them on hand. I think either works fine)
- 1 1/3C frozen pea and carrot blend
- 3T Soy Sauce
- 1 steamed cauliflower head, minced (see above or use riced cauliflower, now available)
- 1 large eggs
- salt and pepper, to taste
- 1t canola oil or sesame oil
- Siracha, optional
Directions
Heat oil in large non-stick fry pan over medium high heat. Add peas, carrots and onions and saute for one 1 minute. Add the garlic and saute another minute. Push veggies to the side of the pan and add egg, stirring to scramble.
Add cauliflower and chicken to the pan, stir in soy sauce and season to taste with salt an pepper.
Serve with a drizzle of siracha if you like.
It’s Simply Filling but if you’re counting points, it’s 5 points for 2 servings, 3 for 3 servings and that’s a main-dish serving size. It’s definitely filling!
