Cauliflower Fried Rice with Kale & Chicken Recipe
This Cauliflower Fried Rice is a vibrant, healthy twist on a classic! Packed with veggies and ground chicken, it's a satisfying weeknight dinner.
Equipment
- Large Skillet or Wok
- Spatula
- Whisk
- Microplane grater
- Measuring Spoons
Ingredients
- 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 (defrosted)
- 3 ounces fresh kale
- 3 tablespoons cooking oil (divided)
- 2 eggs whisked
- 1 stalk green onion (chopped)
- 1 cup frozen mixed vegetables
- 1 teaspoon very finely minced garlic
- 2 tablespoons tamari soy sauce
- 1 tablespoon honey
- 1 teaspoon Asian chili garlic sauce
- 1/2 teaspoon Asian sesame oil
- 1 teaspoon sesame seeds (for garnish)
- 1 small lemon (zested and juiced)
- 1 teaspoon grated fresh ginger
Instructions
- Start by gathering all your ingredients and prepping them. Defrost the cauliflower florets if not already done. Chop the kale, green onion, and finely mince the garlic and ginger.
- In a large skillet or wok, heat 1 tablespoon of cooking oil over medium heat. Add the ground chicken and cook until browned, breaking it apart with a spatula. This should take about 5-7 minutes. Once cooked, remove the chicken from the skillet and set aside.
- In the same skillet, add another tablespoon of cooking oil. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant. Toss in the defrosted cauliflower florets and cook for about 3-5 minutes until they are tender.
- Stir in the chopped kale and frozen mixed vegetables. Sauté until the kale is wilted and the mixed vegetables are heated through, about 2-3 minutes.
- Push the vegetable mixture to one side of the skillet. Add the remaining tablespoon of cooking oil to the empty side and pour in the whisked eggs. Scramble the eggs until fully cooked, then mix them in with the vegetables.
- Return the cooked ground chicken to the skillet. Add the tamari soy sauce, honey, and Asian chili garlic sauce. Stir everything together until combined and heated through, about 2 minutes.
- Finish off the dish with the remaining sesame oil, green onions, lemon zest, and a squeeze of lemon juice. Sprinkle with sesame seeds for garnish. Serve warm and enjoy your Cauliflower Fried Rice with Kale & Chicken Recipe!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Don't overcrowd the skillet to avoid steaming instead of sautéing.
- Feel free to swap chicken for other ground meats or tofu for a vegetarian option.