Fried Rice with Chicken and Cauliflower

Step 1

In a big bowl, mix the chicken with 1 tablespoon soy sauce, brown sugar, 1 teaspoon sesame oil, and cornstarch until everything is well coated. Heat a wok or large pan over high heat and add 1 tablespoon of vegetable oil. Spread the chicken out in a single layer and let it cook for about a minute before flipping and giving it a quick toss. Keep spreading it out and cook, stirring now and then, for another 2 minutes until it’s mostly cooked through. Then transfer the chicken to a plate.

Step 2

Lower the heat to medium and add the remaining 2 tablespoons of vegetable oil to the wok. Toss in the light green parts of the scallions, garlic, and ginger. Cook and stir for a minute or two until everything smells fragrant and soft.

Step 3

Pour in 4 tablespoons soy sauce, add the cauliflower rice and sprinkle in ½ teaspoon of salt. Stir it all together and cook for around 3 minutes until the cauliflower starts to get a little crispy. Then add the peas and carrots, stirring occasionally, and cook until they’re warmed through, about 5 minutes.

Step 4

Push the veggies to the side to make a little space in the center of the pan. Pour in the beaten eggs and gently scramble them with a spatula until they’re cooked, which should take about 2 minutes. Finally, stir everything together – chicken, the last tablespoon of soy sauce, the remaining teaspoon of sesame oil, the dark green parts of the scallions, pineapple, peanuts, and a splash of rice vinegar. Give it a good mix and it’s ready to serve!

Serving Ideas To Try

Serve with a side of steamed vegetables or a fresh green salad to add extra crunch and color. A drizzle of soy sauce or a sprinkle of chopped green onions on top can also enhance the flavors.

Leftover Storage Guide

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water to keep the rice moist. Avoid freezing, as the texture of the cauliflower may change.