Chinese Chicken Fried Cauliflower Rice | 鸡炒饭 | What is the national dish of China?

When you think of fried rice you think of China. There are dump loads of variations and that’s before you even get to ‘special fried rice’ on the take away menu. This uses cauliflower rice instead of the complex starchy carb, rocket fuel, real rice version, much healthier for our rich western diets – and just as nice, no, nicer.

Firstly, you’ll need to sort the cauliflower rice, here’s the recipe, do the 3 minute version – see you back here soon.

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鸡炒饭 | Chinese Chicken Fried Cauliflower Rice

Just to really overload you with fresh healthy veggies, I even lobbed in some broccoli - your mother will lose her shit when she learns about how healthy you've been eating, she spent years trying to force this down your throat, finally, she's getting somewhere and it even tastes good.

Course

Main Dish, Side Dish

Cuisine

Chinese

Prep Time

15 minutes

Cook Time

25 minutes

Servings

people

Ingredients

• 1 medium cauliflower
• 2 spring onions chunky slices at an angle
• 1 bunch fresh coriander finely chop the stalks and keep separate to the leaves
• 1 sliced fresh red chilli
• 1 medium broccoli cut into florets
• 1 tbls sesame oil
• 1/2 red pepper chopped into 2cm chunks (use your favourite colour)
• 1/2 green pepper chopped into 2cm chunks
• 60 ml dark soy sauce
• 2 beaten eggs
• 1 white onion chopped
• 300 g chicken thigh fillets cut into bite sized chunks
• 1 small handful celery 3mm slices
• 1 small handful carrot chopped

Course Main Dish, Side Dish Cuisine Chinese Prep Time 15 minutes Cook Time 25 minutes Servings people Ingredients 1 medium cauliflower 2 spring onions chunky slices at an angle 1 bunch fresh coriander finely chop the stalks and keep separate to the leaves 1 sliced fresh red chilli 1 medium broccoli cut into florets 1 tbls sesame oil 1/2 red pepper chopped into 2cm chunks (use your favourite colour) 1/2 green pepper chopped into 2cm chunks 60 ml dark soy sauce 2 beaten eggs 1 white onion chopped 300 g chicken thigh fillets cut into bite sized chunks 1 small handful celery 3mm slices 1 small handful carrot chopped

Instructions

1. Firstly, you should have sorted out the cauliflower rice to the three minute recipe, you'll finish it off here.
2. In a pan, preferably a wok, heat the oil over a medium high heat and fry off the white onion, celery and carrot for a couple of minutes. the add the chicken,

   
3. Mix and cook for a few minutes, adding colour to everything.

   
4. Add all the peppers and coriander stalks and mix in, By now you should have loads of colour - cook that off for a couple of minutes.

   
5. Add the broccoli and mix that in and then leave to simmer, stirring from time to time for 10 minutes, don't let it catch. If it dries out, add a little water just to keep it loose.

   
6. Add all the cauliflower rice and mix,

   
7. Next. move everything to the side, hold the pan up slightly and pour in the beaten egg.

   
8. Scramble the egg over the heat before you mix through.

   
9. Give it a taste and season very carefully with salt, don't forget you've use soy, so this is just to balance it up if you think you need it, but very likely, not.

   
10. On a serving plate, build a pile and garnish with the coriander leaves and spring onions.

    
11. Thank you China
    
    谢谢