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When I originally started this blog, one of my promises was tips on how to sneak vegetables to your picky eaters. The dinner I made the other night is an excellent example of how to do this. Does your family like Chinese food? If so, they will likely enjoy this recipe for Cauliflower Fried Rice. And there is absolutely no “rice” in this recipe!
I have a previous blog post about the joys of cauliflower, but I thought I would share this specific recipe with you as it was especially good!

Cauliflower Fried Rice

2 cups Frozen Peas

1 cup water

2 tbsp Sesame Chili Oil (or regular Sesame Oil, but I like the extra heat)

4 cups Boneless, Skinless Chicken (or Pork Loin), cubed

6 Green Onions, Sliced

1 Large Carrot, Diced

2 Cloves of Garlic, Chopped or Pressed

1 Head of Cauliflower, cut up into florets and pulsed in food processor until it reaches a rice-like consistency. Don’t over do it!

1/3 cup Low Sodium Soy Sauce

2 Eggs, Beaten

• Stir peas and water together in saucepan. Bring to a boil and the reduce heat to medium-low and cook until peas are tender, about 5 minutes. Drain peas.

• Heat Sesame Oil in a frying pan or wok over medium-high heat. Add chicken, stirring until lightly browned on all sides, about 5 minutes. Transfer meat to a plate.

• Add green onions, carrot and garlic to the frying pan/wok. Saute vegetables until softened, for about 5 minutes. Add cauliflower and cook for an additional 4-5 minutes, stirring occasionally.

• Stir peas, chicken and soy sauce into pan. Stir fry mixture until slightly brown and fluid is absorbed, about 3-5 minutes.

• Push mixture in pan out to edges, creating a whole in the middle. Pour in eggs and scramble. Once eggs are cooked, stir entire mixture in pan together making sure to break up any large egg chunks.

This recipe made plenty for our family of 3 to have only this as a main dish. Grab your chop sticks and enjoy!!!