The best recipe for cauliflower fried rice with chicken and frozen cauliflower rice. All you need is boneless, skinless chicken breast, garlic, ginger, soy sauce, toasted sesame oil, and frozen peas and carrots.
When I tell you that I make cauliflower fried rice with chicken three nights a week, it’s no exaggeration. Daniel and I are deeply, deeply boring people at heart. Yes, it tastes great every time, and yes, it’s pretty darn healthy (practically all vegetables and only 319 calories or 3 WW points), but the real reason I have it on repeat is that it’s SIMPLE, and I always have all of the ingredients on hand.
All you need to make it: boneless, skinless chicken breast, garlic, ginger, soy sauce, toasted sesame oil, frozen peas and carrots, and frozen cauliflower rice. Of course you could use fresh veggies and make your own cauliflower rice (just chop a head of cauliflower into florets and pulse them in a food processor until they resemble a rice-like texture), but frozen veggies (mainly the frozen cauliflower rice) will make your life easier/better/more complete. I can’t recommend keeping your freezer stocked with them enough.
Cauliflower fried rice is entirely adaptable, too. Don’t have chicken? Use fresh or frozen, thawed shrimp (I keep a bag of frozen shrimp in the freezer for quick meals like this). You could also skip cooking the chicken breast yourself and pick up a rotisserie chicken, or use anything you like: tofu, edamame, leftover steak, or pork tenderloin. And if cauliflower isn’t your thing, use brown rice or even couscous!
The only ingredients that are non-negotiable are the ones that provide the flavor: garlic, ginger, soy sauce, and toasted sesame oil. Now before you write me off for even thinking you’d always have fresh ginger on hand, wait! You can do this. Gourmet Garden makes tubes of ginger paste AND garlic paste that last for a month in the fridge. You’ll find them in the produce section of the grocery store, near the fresh herbs.
If you don’t have toasted sesame oil in your pantry, run to the market and grab a bottle (find it in the Asian foods section) because it is essential in making cauliflower fried rice. It’s what provides depth of flavor and an overall richness. Keep in mind that you want *dark* sesame oil, often called toasted sesame oil. It’s a deep golden brown color, made from pressing roasted (toasted) sesame seeds, and it’s used as a finishing oil for flavor.