Living a tasteful life

Monday, October 30, 2017

Thai Fried Riced Cauliflower

I've been spending a little more time in the kitchen lately and it feels good! It always seems like that happens in the fall. When the weekend afternoons become too chilly to be outside, I find myself indoors, trying out new recipes. I made this recipe last night and wanted to share it with you. I was sipping my cup of coffee, watching The Kitchen on Food Network, per my usual weekend morning routine and they were making this Thai fried rice cauliflower. I immediately grabbed my computer and searched for the recipe so I could save it for later. I had purchased some cauliflower rice the other day because I had been wanting to try it, so this seemed a good opportunity. 

I tweaked the original recipe just slightly and I thought it turned out really well. I left out the Thai chile pepper mainly because I don't care for the heat and I always forget and rub my eyes when I cut peppers. It never fails. So, I just decided to avoid this altogether. I also doubled the recipe because Whit and I like to have leftovers. Oh and if you follow along on my insta stories, you will see that there was a toasted peanut incident so we were without those last night. But I bought some today to top the leftovers we are having tonight. Also, I think I think adding a fried egg to it would be really good as well.

Thai Fried Rice Cauliflower
2 pounds boneless, skinless chicken breast, cut into thin slices
2 teaspoons cornstarch
4 tablespoons oyster sauce
1 ½ tablespoons fish sauce
4 teaspoons soy sauce
1/4 cup olive oil
2 small yellow onions, diced
1 red bell pepper, diced
2 tablespoons ground ginger
5 cloves garlic, minced
1 Thai chile pepper, thinly sliced ( I omitted this)
2 12-ounce packages frozen riced cauliflower with lemon and garlic, defrosted
1/2 lime
4 scallions, green and white parts, chopped
1 tablespoon chopped toasted peanuts
1/2 cup fresh cilantro leaves

1.     Cut chicken into thin slices and toss in a large bowl. Add cornstarch and mix together.
2.     In a separate bowl, whisk together the oyster sauce, fish sauce and soy sauce.
3.     Heat the oil in a large nonstick skillet over medium heat and add the chicken stirring until cooked thoroughly, about 4 minutes. Remove to a plate.
4.     Add the onion and red bell pepper and cook for about 2 minutes.
5.     Next add the ginger, garlic and Thai chile pepper (if you so choose) and cook for another minute.
6.     Stir in the riced cauliflower and cook for another 1 minute.
7.     Stir in the oyster sauce mixture and continue to cook until the cauliflower is cooked throughout, another 1 to 2 minutes.
8.     Transfer to a serving bowl and finish with a squeeze of lime juice. Garnish with the scallions, toasted peanuts and cilantro leaves.
Recipe adapted from: The Kitchen on FoodNetwork

No comments

Post a Comment

Blogger Template Created by pipdig