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Homemade Cauliflower Fried Rice with Kale & Chicken Recipe photo

Cauliflower Fried Rice with Kale & Chicken Recipe

This Cauliflower Fried Rice is a quick, nutritious delight! Packed with chicken, kale, and a homemade sauce, it's perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Fried Rice:
  • 3/4 pound ground chicken (or other ground meat)
  • 1 tablespoon tamari soy sauce
  • 1/2 teaspoon Asian sesame oil
  • 1 pound frozen cauliflower florets
  • 3 ounces fresh kale
  • 3 tablespoons cooking oil
  • 2 eggs whisked
  • 1 stalk green onion chopped
  • 1 cup frozen mixed vegetables
  • 1 teaspoon very finely minced garlic
  • 1 tablespoon honey
  • 1 teaspoon Asian chili garlic sauce
  • 1 teaspoon sesame seeds for garnish
  • 1 small lemon zested and juiced
  • 1 teaspoon grated fresh ginger

Equipment

  • Large skillet or wok
  • Spatula
  • Whisk
  • Microplane grater
  • Measuring spoons

Method
 

Method:
  1. Start by defrosting the frozen cauliflower florets. You can do this quickly in the microwave or by leaving them at room temperature for about 30 minutes. Chop the kale into bite-sized pieces and set aside. Whisk the eggs in a small bowl and chop the green onion.
  2. In a small bowl, combine the tamari soy sauce, honey, Asian chili garlic sauce, Asian sesame oil, sesame seeds, lemon zest, lemon juice, and grated ginger. Stir well and set aside.
  3. In a large skillet or wok, heat 1 tablespoon of cooking oil over medium-high heat. Add the ground chicken and cook until browned and cooked through, about 5-7 minutes. Break it up with your spatula as it cooks for even browning. Once done, remove the chicken from the skillet and set aside.
  4. In the same skillet, add another tablespoon of cooking oil. Pour in the whisked eggs and scramble them until just set. Remove from the skillet and set aside with the chicken.
  5. Add the remaining tablespoon of cooking oil to the skillet. Add the minced garlic and cook for about 30 seconds until fragrant. Then, add the chopped kale and cook until it wilts, about 2 minutes. Next, add the frozen cauliflower florets and mixed vegetables, stirring well to combine.
  6. Return the cooked chicken and scrambled eggs to the skillet with the vegetables. Pour the prepared sauce over the mixture and stir well to ensure everything is evenly coated. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
  7. Remove from heat and sprinkle with chopped green onion before serving. Enjoy your Cauliflower Fried Rice with Kale & Chicken warm, and savor the delicious flavors!

Notes

  • For a vegetarian option, substitute chicken with tofu or tempeh.
  • Store leftovers in an airtight container for up to 4 days.
  • Add extra veggies like bell peppers or carrots for more color and nutrients.