Cauliflower Fried Rice (Make Ahead Freezer Meal)
- 1 medium head cauliflower
- 1 cup diced boneless chicken (optional; refer notes)
- 2 large eggs
- 1 tablespoon minced ginger
- 3 cloves minced garlic
- 2 medium size diced carrots
- 1 cup corn, fresh or frozen
- 1/2 cup peas, fresh or frozen
- 4 green onions, thinly sliced
- 1/4 cup cashews, almonds, or other nut
- 2 to 3 tablespoons soy sauce
- Cut the cauliflower into florets. Pulse the cauliflower in a food processor until it breaks down (should be finely chopped).
- Shallow fry the chicken pieces over medium heat until crispy (optional). Transfer to a plate lined with a paper towel to drain.
- Heat 1 or 2 teaspoons of oil in the same pan over medium-high heat. Whisk the eggs and pour them into the pan. Quickly scramble the eggs. Alternately you can also make an omelet and transfer the eggs to a cutting board and roughly chop into pieces.
- Wipe the pan clean and warm a little oil over medium-high heat. Add the ginger and garlic, and sauté until fragrant. Stir in the carrots and sauté until crisp-tender. Stir the corn, peas, and cauliflower into the pan, mixing the ingredients thoroughly.
- Lower the heat to medium, cover the pan, and cook until the cauliflower is tender (about 5 to 8 minutes). Uncover and stir in the chicken, eggs, green onions, cashews, almonds (or any other nuts) and 2 tablespoons soy sauce. Taste and add more soy sauce to taste. Serve immediately.
- Leftovers will keep refrigerated for about a week and if frozen will last longer.
- For a vegetarian version, you can use some fried paneer or tofu instead of chicken.
- You can also be creative and add freshly chopped coriander, sweet tiny chunks of ripe pineapple etc.
This one pot dish will perfectly fit into your weeknight meal rotation menu plan. Perfect for kids and the whole family alike, this is delicious comfort food and a clever way of sneaking in more vegetables for your little ones! Nutrition loaded, delicious and simple to cook up on a weekday.
|Serving Size 1 Serving|
|Per Serving% Daily Value*|
|Calories from Fat 331|
|Total Fat 36.8g57%|
|Saturated Fat 9.1g45%|
|Dietary Fiber 14.0g56%|
|Vitamin A 441% · Vitamin C 98%|
|Calcium 21% · Iron 73%|