So I know this should really be “riced” cauliflower – but screw it, sometimes you need good old fashioned – stick to your ribs – practically empty carbohydrate – rice. And I am not sorry about it. 🙂 I mean I’m not suggesting you eat this on a daily basis. However, the way I do it, loaded with veggies, cooked in coconut oil, brown rice, it’s really not that bad.
The secret though. Leftover rice. Don’t try this with fresh, just cooked rice – you will end up with a clumpy, lumpy mess rather than lovely, individually toasted, rice kernels.
Chicken Fried Rice
- 1/2 Tbsp coconut oil
- 1 shallot, diced
- 1 cloves garlic, minced
- 1 cup carrots, sliced on a diagonal (they look pretty)
- 1 cup frozen peas – if you have fresh, by all means, but frozen work fine here
- 2 chicken thighs, diced
- 1 1/2 cups leftover brown rice
- 1/4 cup cilantro, chopped
- Soy sauce
- Garlic chili paste
- Sesame oil
- Green onions, for garnish
- 1/2 avocado, for garnish
Treat this like a stir-fry – quick fire. You want to have all ingredients prepped before you start cooking.
Heat a skillet on medium-high heat with coconut oil. When hot, add the chicken and brown on all sides. When the chicken is cooked through, add in garlic and shallots, and sauté for a minute or two until fragrant. Add in the carrots and peas, and cook for another minute or two. Toss the rice on top, then add in the flavourings; soy sauce and chili paste to your taste, sesame oil (just a tad), then toss the rice through with the rest of the ingredients. Let the rice sit or a minute, browning a bit with the heat from the bottom of the pan – you will smell it becoming toasty. Finally add in the cilantro and give it one last toss.
Serve piping hot with some green onions and half an avocado, if you so choose.
I’ll likely be eating salads for the rest of the week, but this type of treat is just my style every so often. 🙂