I grew up eating ton load of cauliflower in different forms. Curries, stir fry, fritters or pickle, this vegetable was cooked at least once a week. However, I never had Cauliflower Fried Rice and even though it’s been a food trend for several years now, it’s only this week that I gave it a go! This Mushroom Chicken Spiced Cauliflower Rice was our dinner yesterday. I was quite thrilled about how quickly the meal came together and it was delicious.
New to Cauliflower Fried Rice?
Well, me too! Although I am pretty sure it will happen very frequently from now on. Of course, the key is to buy good quality cauliflower. You could either use a food processor or a grater. I used the big holes to grate because I wanted the texture to be crunchy. You don’t have to boil the grated cauliflower or add any water while cooking the dish. You can add a little bit of stock for flavor but avoid adding too much or else, it will get mushy.
When it comes to fried rice, I like it spicy and so, I went with a quick spicy sauce. There was some left-over roasted chicken that went in along with some button mushrooms. All these together along with a boatload of garlic, the taste was delicious and we went for second servings without any guilt.
4 ingredients sauce:
Being a Bengali, my taste buds crave for rice quite frequently. This month, I am trying to cut down on my carb as much as possible and hence, the urge to try cauliflower rice. It took me by surprise on how amazing the texture came out. I will not say that it tastes like rice but it sure does taste pretty delicious and works like a perfect blank canvas for different flavors.
Here are few other cauliflower recipes:
Mushroom Chicken Spiced Cauliflower Fried Rice
- 7 garlic cloves
- ½ white onion
- 1 cup assorted veggies I used frozen
- 3 cups grated cauliflower use the big holes to grate
- 2 cups shredded cooked chicken I used leftover chicken roast
- 2 cups thinly sliced mushroom
- ¼ cup finely chopped cilantro plus more for garnish
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ teaspoon salt
for the sauce
- 2 tablespoons sambal oelek fresh chili paste
- 1½ tablespoons dark soya sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon freshly cracked pepper
- Mix all the ingredients listed under the sauce in a bowl and keep aside to be used later.
- Slice 5 garlic cloves very thinly to prepare chips for garnish. In a big heavy bottom pan, pour the oil and drop the sliced garlic. Toss around until golden brown and then take it off to be used later.
- Add the butter to the same pan and once it’s melted, layer the sliced mushroom and let it brown up evenly. Resist the urge to toss it around too much. Once done, take it off the pan and keep it aside to be used later.
- Finely chop the remaining 2 garlic cloves and the white onion. Drop the finely chopped garlic and the onion the to the same pan and toss it around. Cook for 3 minutes, pour the sauce and mix it around.
- Scatter the grated cauliflower, sprinkle the salt and mix it around. Then, cover the pan and cook it for 8 minutes. Toss once in between.
- The cauliflower should be cooked through by now. Add the assorted veggies, toss it around and cook for 2 minutes. Then, toss the shredded chicken and the mushroom that was kept aside. Toss it around. Check for salt and add any, if needed.
- Finally, add the cilantro leaves. While serving, sprinkle some fresh lemon juice and the garlic chips on top. Serve warm!