Chicken Fried "Rice"

My son Christopher, a certified CrossFit trainer, runs his own gym, Ketchikan CrossFit. Inspired by his recipe for pork fried “rice” using cauliflower in place of rice, I came up with a chicken version. I particularly like how the cauliflower absorbs the flavors of the seasonings. Ingredient quantities should be based on how many you are serving.

Boneless chicken breast
Shallot, diced
Leek, sliced
Carrot, diced
Sugar snap peas
Cauliflower, finely chopped by hand or food processor
Garlic, minced
Olive oil
Soy sauce
Sesame oil*

Heat olive oil in a large skillet over medium heat. Add shallot, leek, carrot and garlic. Sauté until tender, about 4 minutes. Add chicken and 2 tablespoons soy sauce. Sauté until chicken is cooked through, about 5-6 minutes. Make a well in the center of the vegetables and meat. Break an egg into the well and quickly whisk as it cooks. Add the snap peas and cauliflower and stir thoroughly. Let cook about 2-3 minutes, then add soy sauce and sesame oil to taste. As soon as the cauliflower is soft, the dish is ready to serve.

*Just for fun, I added peanut sauce and hoisin in lieu of sesame oil.


If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!

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