Cauliflower Rice Stir-Fry Recipe
- cook TIME 25 mins
- prep TIME 10 mins
- total TIME 35 mins
Ingredients (16)
- 24 oz cauliflower cut into small chunks
- 6 oz skinless boneless chicken thighs cut into bite-sized pieces
- 4 oz smoked sausage diced
- 4 oz carrot diced
- 4 oz frozen peas
- 4 oz corn
- 2 oz onion chopped
- 4 large eggs cracked and whisked
- 3 tbsp canola oil
- 2 tbsp garlic minced
- 1/2 tsp ginger minced
- 1/2 tsp ground black pepper
- 1/2 tsp red pepper flakes
- 1/4 tsp salt
- 1 oz cashew
- 1/2 cup scallions sliced
INSTRUCTIONS
Prep:
Cut the cauliflower: Place the cauliflower on the cutting board with the stem facing up. Slice the large florets away from the large stem with a paring knife. Half or quarter the florets to get even chunks.
Cut the chicken thighs: Pat the chicken thighs dry with paper towels. Cut the chicken thighs crosswise into strips, then cut the strips crosswise into bite-sized pieces.
Dice the sausage: Quarter the sausages lengthwise to get four equal pieces. Slice the pieces crosswise to dice.
Dice the carrot: Slice off the top part of the carrot. Cut the carrots lengthwise into 1/4-inch-thick slices, then cut the slices crosswise into 1/4-inch-wide sticks, and cut the sticks crosswise to dice.
Whisk the eggs: Crack the eggs into a bowl and whisk them thoroughly.
Mince the garlic: Slice off the root of the cloves and peel the skin. Mince the cloves with a knife or garlic press.
Chop the onions: Cut the onion in half lengthwise and peel the skin. Leaving the root intact, make vertical cuts towards the root and 1/4 inch apart from each other. Turn the onion half 90 degrees and grip the root, then make horizontal cuts 1/4 inch apart from each other. Slice the onion to have even cubes.
Mince the ginger: Separate the knobs and peel the skin. Cut the ginger knobs crosswise into thin slices. Stack the slices on top of each other and cut them lengthwise into thin strips. Mince the strips by rocking a knife back and forth.
Slice the scallions: Lay them on a cutting board and bunch them together. Cut the scallions crosswise into thin slices with a knife.
Cook:
Make the cauliflower rice: Add 24 oz cauliflower into a food processor. Close the lid and pulse until the cauliflower reaches a grainy, rice-like texture. Rice the cauliflower in batches if needed.
Mix the rice with eggs: Transfer the cauliflower rice to a bowl and add 4 large eggs. Mix them together until combined.
Stir-fry the sausage: Place a pan over high heat. When hot, add 4 oz smoked sausage and stir for 1 minute.
Caramelize the aromatics: Add 3 tbsp canola oil, 2 tbsp garlic, 2 oz onion, and 1/2 tsp ginger to the same pan. Stir for 2 minutes to caramelize.
Add the chicken: Add 6 oz skinless, boneless chicken thighs and stir for 3 minutes.
Add the vegetables: Add 4 oz carrots, 4 oz frozen peas, and 4 oz corn. Stir for 4 minutes.
Add the cauliflower rice: Add the cauliflower rice and egg mixture. Stir for 7 minutes or until the cauliflower rice separates. Stir constantly and thoroughly to prevent clumping.
Season the rice: Sprinkle with 1/2 tsp ground black pepper, 1/2 tsp red pepper flakes, and 1/4 tsp salt. Stir for 1 minute to combine.
Garnish and serve: Sprinkle with 1 oz cashews and 1/2 cup scallions. Enjoy!
