Thai Fried Riced Cauliflower

14 December 2017

We took a weekend trip to Oxford, MS in October to visit David and for the guys to go to the Arkansas/Ole Miss game. I stayed home with Kate and just happened to stumble upon a cooking show called, "The Kitchen."

I had never seen it because pre-baby I wasn't much of a TV watcher. Now after 3 months home- I've watched and insane amount of the Food Network and HGTV. Love you Property Brothers! Flip or Flop ATL = <3. 

But back to my post. They made the above dish, "Thai Fried Riced Cauliflower" and it looked so good! I had been wanting to try riced cauliflower and with Brian's recent love for asian inspired dishes, I knew this was the ticket. 

Verdict = this was SO good and SO easy. We've had it a total of 3 times now. I'm all about quick and easy dishes now that I have a new baby at home. 

I haven't been able to find the lemon and garlic combo of riced cauliflower like they use in the recipe, I've just been using plain riced cauliflower. Sometimes I add in some extra garlic and a squeeze of lemon juice. Sometimes I just skip it all together. It's delish either way. 

Thai Fried Riced Cauliflower
1 pound boneless, skinless chicken breast, cut into thin slices
1 teaspoon cornstarch 
2 tablespoons oyster sauce 
1 tablespoon fish sauce 
2 teaspoons soy sauce 
1 teaspoon sugar 
1/4 cup canola oil 
1 small yellow onion, finely diced
1 red bell pepper, finely diced
1 tablespoon minced ginger 
5 cloves garlic, minced 
1 Thai chile pepper, thinly sliced 
One 12-ounce package frozen riced cauliflower with lemon and garlic (4 cups), defrosted but still cold 
1/2 lime 
2 scallions, green and white parts, chopped
1 tablespoon chopped toasted peanuts 
1/2 cup fresh cilantro leaves 

Toss together the sliced chicken and cornstarch in a large bowl. Whisk together the oyster sauce, fish sauce, soy sauce and sugar in a small bowl.

Heat the oil in a wok or large nonstick skillet over high heat until the oil begins to smoke. Add the chicken and cook until just cooked through, about 4 minutes. Remove to a plate.

Add the onion and red bell pepper and cook for about 2 minutes. Add the ginger, garlic and Thai chile pepper and cook for another minute. Stir in the riced cauliflower and cook 1 minute. Stir in the oyster sauce mixture and continue to cook until the cauliflower is cooked throughout, another 1 to 2 minutes.

Transfer to a serving bowl and finish with a squeeze of lime juice. Garnish with the scallions, toasted peanuts and cilantro leaves.

Enjoy :) XOXO

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