Mushroom Chicken Spiced Cauliflower Fried Rice
Ingredients
- 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
Instructions
- 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!
Nutrition
Serving: 1Serves 3