cauli rice (1 of 1)

The last few months my kids have gone through a wonderful “phase” of only wanting to eat fried rice for dinner and lunches. Being born in Singapore, I can’t really blame them for loving Asian food so much, but for me as a foodie who loves variety and flavour, it’s been quite frustrating and hard trying to mix up their meals using quinoa and cauli rice and adding different proteins and flavours to their “fried rice”. This one, however, tricks them every time and they lick the bowls clean!

This cauli fried rice is so delicious and great for those who are carb conscious or feel like a lighter meal. I have recently started to get back into Bikram yoga and it’s the perfect dinner for after an 8 pm class as its light, full of healthy veggies and protein. It has become an easy staple dinner or lunch in our household and it reheats well, so it’s great to make a big batch to spread over a few days meals.

cauli rice 2 (1 of 1)

  1. 2 chicken breasts, cubed
  2. 1 ½ – 2 large red chillies depending on spice preference
  3. 2 cloves crushed garlic
  4. Sesame oil
  5. 2-3 tbsp tamari or salt reduced soy sauce
  6. 1 head cauliflower
  7. ½ cup frozen peas
  8. 1 carrot
  9. ¼ head of broccoli
  10. 2 large bok choy
  11. 4 spring onions
  12. 3 slices of back bacon
  13. 2 eggs
  14. Sea salt & cracked pepper
  15. 1/3-1/2 cup water
  1. Marinate the diced chicken in a bowl with 1 chopped chilli, 1 clove garlic, tsp sesame oil and 1 tbsp tamari. Leave in the fridge for a minimum of an hour.
  2. When ready to cook prepare the vegetables.
  3. Wash and cut florets off the cauliflower and blend in food processor or powerful blender in 4 lots until the cauliflower is fine and resembles rice/cous cous. Place in bowl and set aside.
  4. Soak frozen peas in hot water and set aside.
  5. Dice the carrot, broccoli and bok choy into small cubes and set aside.
  6. Finely chop the spring onion and dice the bacon.
  7. Whisk eggs with some salt and pepper and set aside.
  8. In a large deep pan, fry the extra ½- 1 diced chilli, crushed garlic and spring onions with some sesame oil and cook until crispy
  9. Remove ¾ of the mix and set aside.
  10. Add bacon and chicken to the pan and cook stirring until ¾ cooked. Add broccoli, carrots, drained peas, cauliflower “rice” 1/3 cup water and extra 1 tbsp tamari. Stir through and reduce heat to medium. Cover for 5 minutes.
  11. In a separate fry pan, fry the egg with some sesame oil and flip like a flat pancake, remove from heat and chop into small slices.
  12. Add bok choy, spring onion mix and egg to the rice and cover for a further 2 minutes
  13. Serve hot and enjoy!
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