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Cauliflower Fried Rice with Kale & Chicken Recipe

This Cauliflower Fried Rice is a vibrant, nutritious twist on a classic dish!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Asian
Keyword: Gluten-Free, Healthy, Low Carb, Quick
Servings: 4 servings

Ingredients

For the Fried Rice:

  • 3/4 pound ground chicken a lean source of protein that cooks up quickly
  • 1 tablespoon tamari soy sauce a gluten-free alternative that adds depth of flavor
  • 1/2 teaspoon Asian sesame oil provides a nutty aroma and taste
  • 1 pound frozen cauliflower florets the star of the dish, defrosted and ready to go
  • 3 ounces fresh kale packed with vitamins and minerals
  • 3 tablespoons cooking oil for sautéing
  • 1 stalk green onion chopped for a fresh texture
  • 1 cup frozen mixed vegetables a colorful addition
  • 1 teaspoon very finely minced garlic adds a fragrant kick
  • 2 tablespoons tamari soy sauce for seasoning
  • 1 tablespoon honey a touch of sweetness
  • 1 teaspoon Asian chili garlic sauce for some heat
  • 1/2 teaspoon Asian sesame oil enhances the flavor
  • 1 teaspoon sesame seeds for garnish
  • 1 small lemon zested and juiced for brightness
  • 1 teaspoon grated fresh ginger adds zest

Instructions

Directions:

  • Prepare your ingredients by defrosting cauliflower florets and chopping kale, green onion, and other vegetables.
  • In a large skillet or wok, heat 1 tablespoon of cooking oil over medium heat. Add the ground chicken and cook until browned, about 5-7 minutes.
  • Add the minced garlic and frozen mixed vegetables to the skillet. Stir for 2-3 minutes until heated through.
  • Add the fresh kale, stirring until it wilts down, about 2 minutes.
  • Push the mixture to one side, pour in whisked eggs, and scramble until cooked. Mix eggs into the chicken and vegetables.
  • Add the defrosted cauliflower florets, 1 tablespoon of tamari soy sauce, and 1/2 teaspoon of sesame oil. Stir well.
  • Mix sauce ingredients in a bowl and pour over the cauliflower mixture, stirring to coat evenly.
  • Serve hot, garnished with chopped green onions and extra sesame seeds if desired.

Equipment

  • Large skillet or wok
  • Wooden Spoon or Spatula
  • Measuring cups and spoons
  • Microplane grater
  • Mixing Bowl

Notes

  • Store leftovers in an airtight container for up to 4 days.
  • Reheat in a skillet, adding water to revive moisture if needed.
  • Freeze for up to 3 months, defrosting overnight before reheating.