Thai Fried Riced Cauliflower
- prep time20 min
- total time 20 min
- serves 4
A low-carb fried rice that's full of fragrant Thai flavours.
1 lb(s) boneless, skinless chicken breast, cut into thin slices
1 tsp cornstarch
2 Tbsp oyster sauce
1 Tbsp fish sauce
2 tsp soy sauce
1 tsp sugar
¼ cup canola oil
1 small yellow onion, finely diced
1 red bell pepper, finely diced
1 Tbsp minced ginger
5 cloves garlic, minced
1 Thai chile pepper, thinly sliced
One 12-oz package frozen riced cauliflower with lemon and garlic (4 cups), defrosted but still cold
2 scallions, green and white parts, chopped
1 Tbsp chopped toasted peanuts
½ cup fresh cilantro leaves
1. 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.
2. 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.
3. 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.
4. Transfer to a serving bowl and finish with a squeeze of lime juice. Garnish with the scallions, toasted peanuts and cilantro leaves.