Phood Phun with Phlip... When We Rice (and Chicken)
Guess who got to play with the stove without adult
supervision this week?
This week, taking
a break from taking a break on the diet thing for the holidays, we wanted
chicken fried rice. We wanted chicken
fried rice, but not with actual rice because, you know, low-carb living…
Enter (again): riced cauliflower. Make it yourself by grating a cauliflower or buy a bag frozen at Aldi for $1.69.
Enter (again): riced cauliflower. Make it yourself by grating a cauliflower or buy a bag frozen at Aldi for $1.69.
Honestly, this
dish will include only three main ingredients:
1 12oz bag riced cauliflower
1-1.5lb boneless/skinless chicken
1cup green onion
The cooking part is really simple too. Start with the chicken, sautéing in the pan,
add some ground ginger and salt/pepper to season, all to taste.
Once the chicken is done, set it aside and the cauliflower
can go into the pan.
Cook until the liquid is mostly cooked out and add the
onlions.
Cook until THOSE are wilted and add soy sauce to desired
color/taste.
Add the chicken (or whatever meat YOU chose to the pan) and
cook until the liquid is all gone.
[Phlip note: if
there was a time that you were going to add an egg or two to cook into this,
now is it]
And really, that is all there is to it!
I like hot things, so sriracha was added to the final
product:
This is one of those DEAD simple
meals to make when you don’t have a ton of time on your hands to make things
up. I might have personally added some
curry to my seasoning of this, but I didn’t want Mimi to pull out her belt and
hit me again. As much as I wish there
was some cool backstory to this, I realty don’t have one to offer.
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