Chicken and Cauliflower Rice Stir Fry
American, Asian, Fusion
Chicken, gluten free, Keto, whole 30, wok
Wok or Large Skillet
or neutral-tasting oil
or ½ tbsp minced fresh ginger
peeled and sliced garlic
(one average-sized pack) chopped
carrot, peeled and chopped
green onion, sliced, with white parts and green parts separated
(optional or 1/2 tsp salt)
For Serving (Optional)
toasted sesame seeds
Pulse cauliflower florets in a food processor until it is cut into pieces the size of rice. Set aside.
In a wok, heat up oil over medium-high heat. Add in ginger and garlic and saute for 30 seconds.
Add in carrot, mushrooms, and whites of green onion. Cook 2-3 minutes or until mushrooms begin to brown and liquid from mushrooms has evaporated.
Add in ground chicken and saute until brown, breaking up with a wooden spatula as you cook. Cook until liquid has evaporated, about 5 minutes.
Add in the riced cauliflower and saute until rice is tender about 3 minutes.
Saute in tamari, fish sauce, and rice vinegar until liquid is absorbed. Taste and season with salt if desired.
Top with the green tops of the reserved sliced green onions, toasted sesame seeds, and hot sauce.