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Thai Fried Riced Cauliflower

Thai Fried Riced Cauliflower
Prep Time
20 min
Yields
4 servings

A low-carb fried rice that’s full of fragrant Thai flavours.

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ingredients

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
½
lime
2
scallions, green and white parts, chopped
1
Tbsp chopped toasted peanuts
½
cup fresh cilantro leaves
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directions

Step 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.

Step 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.

Step 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.

Step 4

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

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