Prep Time: 20 min - Cook Time: 40 min - Total Time: 1 hour
Easy way to add vibrance and get your 1/2 plate of vegetables! Check out this recipe for a healthy twist on these traditionally fried dishes.
Cauliflower fried rice:
2 tbsp sesame oil
1-2 cups brussel sprouts, diced
2 carrots, diced
1 bag cauliflower rice, frozen
3 garlic cloves, chopped
2 eggs, whisked
3 tbsp soy sauce
1/2 cup green onion, chopped
3-4 chicken breasts, cubed
1/4 cup water
1 1/2 tbsp cornstarch
1 tbsp rice wine vinegar, seasoned
2 garlic cloves, minced
3 tbsp soy sauce
1-2 tsp chili-garlic paste
1 tsp sesame oil
2 tbsp maple syrup / honey
Zest of 1 orange (~2 tbsp)
1/3 cup of orange juice from 1 orange (you can use the same orange!)
1 tsp salt
Garnish: sesame seeds and green onions
Cauliflower "Fried" Rice:
Add sesame oil to frying pan.
Add brussel sprouts & carrots
Add in the cauliflower rice, garlic, and fold it in so it is well combined.
Mix in the soy sauce.
Mix in the egg into the cooking rice and veggies.
Add in the green onions.
Drizzle chicken with olive oil and a dash of salt. Bake at 375 F for 20 minutes.
Mix cornstarch in with water.
Add cornstarch mixture to a skillet. Then add garlic, rice vinegar (seasoned), soy sauce, sesame oil, chili-garlic paste, honey
Add orange juice and zest into the sauce.
Let the sauce simmer for 3-5 minutes until it reaches a thickened consistency. Stir constantly to avoid the sauce burning. (It should almost resemble caramel).
Remove the sauce from the heat. Add in the chicken.
Garnish with green onion and sesame seeds.
Cornstarch is a great thickening agent.
Juicing fruits/vegetables often loses out the fibre. Eating the whole orange ensures you are utilizing the fibre in the fruit.
Alissa's brussel sprout trick: cut the sprouts length wise then quarters!