Wednesday, April 2, 2014

Chicken Fried Cauliflower Rice to die for !!! No Joke !!! ;)

      OH. MY. GOSH. GUYS !!!!! You wont believe how good this is and how it tastes exactly like the rice version!!!  I got this inspiration from Gina at, you should check her out for more great ideas!!!  She's the BOMB !!!  I know its good because after the early morning eyeball rolling about what was for dinner, everyone changed their tunes after digging in !!!  It was a big hit with everyone, and I LOVED it too!!!  You definitely have to give this one a try, your family will think you are a cooking goddess ;)  Next week I am trying this with Shrimp!!!

1 medium head cauliflower, chopped into coarse florets
1 Tablespoon Sesame Oil
1/2 cup liquid egg whites
1 large egg
Dash of salt
1 large yellow onion, diced
1 cup frozen peas and carrots, thawed
2 heaping teaspoons chopped jarred garlic ( check out the new garlic I am using that my friend Vonda bought me at the Asian Market, she swears it is the best and I thought it was pretty darn good to ~ so take a field trip to your nearest Asian Market and see if you can pick some up to try out)
5 green onions, diced with whites and greens separated
3 Tablespoons Soy Sauce, or more to taste
1  Tablespoon EVOO
1 pound boneless skinless chicken tenders

  Remove the core of cauliflower and let the cauliflower dry completely.  Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice~dont over process or it will get wet and mushy.  Set aside and repeat with remaining cauliflower. Stir the egg whites, egg and dash of salt together in a bowl, and set aside for later. Saute' half the onion and 1 heaping teaspoon chopped garlic in 1 Tablespoon EVOO til golden brown, then add chicken tenders and cook thoroughly, breaking into bite size pieces with spatula when finished cooking in pan.  Meanwhile saute' other half of onions and heaping teaspoon of garlic in another heated skillet in the Tablespoon of Sesame Oil til golden brown.  Add the green onion "whites", as well as the peas and carrots to the skillet to continue cooking another 3-4 minutes, or until soft.  Raise the heat to medium-high, add the cauliflower "rice" and soy sauce to pan, mix thoroughly, cover and cook approximately 5-6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.  Add the egg mixture, then remove from heat and stir in the diced chicken and "green" parts of the green onion.  Enjoy  ;)

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