Cauliflower Fried Rice with Kale Chicken

Let me tell you about my love for Cauliflower Fried Rice with Kale Chicken. It started on a busy weekday when I wanted something light yet satisfying for dinner. I found myself staring at a head of cauliflower in the fridge, which somehow became the star of my meal. The vibrant colors of the fresh kale and the comforting presence of chicken came together seamlessly. I can still remember the smell wafting through my kitchen as it cooked, making my mouth water in anticipation. That’s the beauty of this dish—it’s not just about feeding your hunger; it’s about creating a wholesome experience that fills you with warmth and joy. Every bite of this dish reminds me of how simple ingredients can create something extraordinary.

Shopping List for Cauliflower Fried Rice with Kale Chicken

Gathering the right ingredients is key to making a delicious Cauliflower Fried Rice with Kale Chicken. Each component plays a vital role in contributing to the overall flavor and texture of the dish. You’ll find that the combination of hearty vegetables and proteins not only creates a satisfying meal but also delivers on nutrition.

• 3/4 pound ground chicken – The primary protein that adds richness to the dish.
• 1 tablespoon tamari soy sauce – Provides a savory depth and enhances the overall flavor profile.
• 1/2 teaspoon Asian sesame oil – Adds a nutty aroma and flavor that complements the other ingredients.
• 1 pound frozen cauliflower florets – Acts as the rice substitute, making this dish low-carb and nutritious.
• 3 ounces fresh kale – A nutrient-dense leafy green that adds color and health benefits.
• 3 tablespoons cooking oil – Used for sautéing, crucial for achieving the perfect stir-fry.
• 2 eggs – Adds protein and richness, contributing to a satisfying texture.
• 1 stalk green onion – Offers a fresh crunch and enhances the dish’s taste.
• 1 cup frozen mixed vegetables – A convenient way to add more veggies and flavor.
• 1 teaspoon very finely minced garlic – A classic flavor enhancer that brings everything together.
• 1 tablespoon honey – Adds a touch of sweetness to balance the savory elements.
• 1 teaspoon Asian chili garlic sauce – For those who like a spicy kick.
• 1 teaspoon sesame seeds – Used as a garnish for added texture and flavor.
• 1 small lemon, zested and juiced – Brightens the dish with a citrusy note.
• 1 teaspoon grated fresh ginger – Complements the dish with warmth and depth.

How to Make Cauliflower Fried Rice with Kale Chicken

Making Cauliflower Fried Rice with Kale Chicken is both simple and enjoyable! You’ll be amazed at how quickly everything comes together. Follow these steps closely for a perfect result every time.

1. Start by marinating the ground chicken in the tamari soy sauce and sesame oil. This helps to infuse the meat with flavor. While it sits, gather the rest of your ingredients.

2. Next, prepare the cauliflower. Mince it into very fine pieces, akin to the texture of rice. Make sure to pat it dry with a paper towel to avoid excess moisture. This step is crucial for achieving a good stir-fry.

3. Now, take your kale and remove the tough middle stem. Roughly chop the leaves into bite-sized pieces that will cook evenly.

4. Heat a wok over high heat and add just 1 tablespoon of cooking oil. You want it hot enough that you see wisps of smoke before adding the egg. Scramble the eggs until they’re just set, then dish them out into a large bowl for later.

5. Return the wok to high heat and swirl in another tablespoon of cooking oil. Add the marinated ground chicken and stir-fry until it’s nicely browned. You’ll want to cook it thoroughly, ensuring it has a beautiful color.

6. Once browned, scoop the chicken out and add it to the bowl with the scrambled eggs.

7. Back to the wok! Swirl in the final tablespoon of cooking oil and toss in the chopped green onions. Once they become fragrant, add in the minced cauliflower. Spread it out on the wok’s surface and let it cook for about a minute undisturbed.

8. Next, add in the chopped kale and frozen mixed vegetables. Stir-fry everything for another minute, making sure the kale wilts slightly and the vegetables are heated through.

9. Finally, return the cooked chicken and scrambled eggs to the wok. Pour in your cooking sauce and mix everything well. Let it cook for about 2 minutes, ensuring everything is steaming hot and well combined.

10. Serve your Cauliflower Fried Rice with Kale Chicken immediately, garnished with sesame seeds and a squeeze of fresh lemon juice for extra flavor!

Tips and Variations

If you’re eager to explore more with Cauliflower Fried Rice with Kale Chicken, here are some handy tips and variations:

• Storage: Leftovers can be stored in an airtight container in the fridge for up to three days without losing flavor.
• Freezing: You can freeze this dish for up to a month. Just make sure to cool it completely before sealing it in a freezer-safe container.
• Pairing: Serve this dish with a refreshing side salad or steamed vegetables for a complete meal.
• Spice it up: If you enjoy heat, consider adding sliced jalapeños or a dash of hot sauce during cooking.
• Alternate proteins: Try swapping out the chicken for shrimp or tofu to cater to different tastes and dietary preferences.
• Herbs: Fresh herbs like cilantro or basil can elevate the dish significantly. Toss them in just before serving for a burst of freshness.

What to Serve Alongside Cauliflower Fried Rice with Kale Chicken

When it comes to serving Cauliflower Fried Rice with Kale Chicken, there are so many delightful options to consider. Here are a few ideas:

• Fresh Salad: A light salad with mixed greens and a tangy vinaigrette complements the dish beautifully.
• Steamed Vegetables: Simple steamed broccoli or green beans add color and nutrition to your meal.
• Spring Rolls: For a delightful Asian-inspired theme, serve with crispy vegetable spring rolls.
• Grilled Chicken Skewers: Enhance the protein factor with some grilled chicken skewers marinated in soy sauce and sesame oil.
• Perfect for Lunch: This dish is also fabulous for lunchboxes, making it a versatile choice for meals throughout the week.
• Weekend Brunch: Consider this dish for a healthy brunch option, paired with fresh fruit on the side.

FAQ

Conclusion

What I love most about Cauliflower Fried Rice with Kale Chicken is how it combines health and flavor in a beautiful way. It’s a dish that not only satisfies your cravings but also nourishes your body. I encourage you to give it a try; you might just find it becomes a regular in your meal rotation. Embrace the variety and enjoy every bite of this delicious creation!

Cauliflower Fried Rice with Kale Chicken

The ultimate comfort food that’s light and nutritious! Cauliflower Fried Rice with Kale Chicken is a quick and easy weeknight dinner bursting with flavor. Packed with vibrant vegetables and protein, it’s sure to satisfy your cravings tonight!

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Prep Time 20 minutes mins

Cook Time 6 minutes mins

Total Time 26 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 3/4 pound ground chicken
• 1 tablespoon tamari soy sauce
• 1/2 teaspoon Asian sesame oil
• 1 pound frozen cauliflower florets defrosted
• 3 ounces fresh kale
• 3 tablespoons cooking oil divided
• 2 eggs whisked
• 1 stalk green onion chopped
• 1 cup frozen mixed vegetables no need to defrost
• 1 teaspoon very finely minced garlic
• 2 tablespoons tamari soy sauce
• 1 tablespoon honey
• 1 teaspoon Asian chili garlic sauce
• 1/2 teaspoon Asian sesame oil
• 1 teaspoon sesame seeds
• 1 small lemon zested and juiced (about 1 tsp zest, 1 tbl juice)
• 1 teaspoon grated fresh ginger use a microplane grater
• 1 tablespoon tamari soy sauce
• 1 tablespoon honey
• 1 teaspoon Asian sesame oil

Equipment

• Wooden Spoon
• Mixing Bowl
• Grater
• Skillet
• Chef's Knife
• Whisk

Method

 

1. Marinate the chicken in the tamari soy sauce and sesame oil. Set aside.
2. Mince the cauliflower into very fine, small pieces. With paper towel, pat the cauliflower as dry as possible. Remove the tough middle stem throughout the kale leaves and roughly chop kale.
3. Heat wok with just 1 tablespoon of the cooking oil over high heat until you see whisps of smoke. Add the eggs and scramble until just set. Dish out eggs to a large bowl.
4. Return wok to stove on high heat. Swirl in 1 tablespoon of cooking oil. Add the ground chicken, and stir-fry until nicely browned. Dish out ground chicken into the bowl with eggs.
5. Return wok to stove, over high heat. Swirl in the remaining tablespoon cooking oil and add the green onions. When fragrant, add in the cauliflower. Spread the cauliflower all over surface of wok. Let cook for 1 minute.
6. Add in the kale and frozen vegetables. Stir fry for 1 minute. Add in the cooked ground chicken and eggs. Pour in the cooking sauce and give everything a good mix. Let cook for 2 minutes, until everything is steaming hot and cooked through.

Notes

• Storage: Leftovers can be stored in an airtight container in the fridge for up to three days without losing flavor.
• Freezing: You can freeze this dish for up to a month. Just make sure to cool it completely before sealing it in a freezer-safe container.
• Pairing: Serve this dish with a refreshing side salad or steamed vegetables for a complete meal.
• Spice it up: If you enjoy heat, consider adding sliced jalapeños or a dash of hot sauce during cooking.
• Alternate proteins: Try swapping out the chicken for shrimp or tofu to cater to different tastes and dietary preferences.
• Herbs: Fresh herbs like cilantro or basil can elevate the dish significantly. Toss them in just before serving for a burst of freshness.

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Meet Violet Lane

The Creative Spark I see the kitchen as my art studio. I love experimenting with colors and textures, and I’m usually the one asking, “What if we added this?” I encourage the team to take risks and try new flavor combinations. I love the energy of cooking with six other people it’s chaotic, colorful, and inspiring. I’m hands-on with the cooking and styling, always trying to make our plates look as artistic as they taste.