Gluten-free | Dairy-free | Sugar-free | Grain-free
Makes 2 serves
Why it’s delicious
Simply put, I love fried rice. I grew up eating this Cantonese staple with ginger beef or chicken being my two favourite options. I always thought that despite the “fried” terminology on the local Chinese takeaway menu, I was eating a fairly healthy dish. How wrong I was.
This version is anything but unhealthy. I use cauliflower rice instead of white rice and get rid of all the oil that a normal fried rice is drenched in. Ginger helps to flavour the dish as does the use of a few choice herbs and spices to add depth and character.
Hints, Tips + Tricks
This recipe requires Bridget's Sticky Sauce, a healthy cooking sauce I use in many of my recipes. It's simple, healthy and packs a lot of flavour without adding unnecessary calories. If you need the recipe, you can get it here.
Instead of chicken you can use turkey, beef, prawns, scallops, salmon, extra firm tofu or tempeh or extra vegetables of your choosing.
Feel free to double up on this recipe as this dish can be frozen for the repeat week. Freeze flat in zip-lock freezer bags remembering to label and date the bags.
- 200 g (7 oz) chicken breast or thigh, skin removed and diced small
- 2 tbsp Bridget's Sticky Sauce
- 2 tsp sesame oil, optional
- 1 tsp Chinese five spice
- 2 large eggs, lightly whisked together
- Mineral salt and freshly ground black pepper
- 300 g (10.5 oz) raw cauliflower florets
- 1 small onion, finely diced
- 1 tbsp finely chopped garlic
- 1 tbsp freshly grated ginger
- 200 g (7 oz) mixed vegetables like capsicum, zucchini, fennel, choko, asparagus etc - cut into small pieces
- 2 tbsp finely chopped fresh coriander, basil or chives
- Marinate the chicken in 1 tbsp sticky sauce, 1 tsp sesame oil and the Chinese five spice. Leave to marinate for 30 minutes and up to 24 hours for optimum results. You can also marinate the chicken and freeze it in portions for up to 3 months.
- Heat a non-stick frying pan or wok on medium heat and add the eggs with a pinch of salt and pepper and cook to make a thin omelette. Turn the omelette on to a plate and allow it to cool.
- Dice when cool.
- Place the cauliflower into a food processor and blend until it resembles rice. You may have to work in batches if your food processor is small.
- Heat a large wok or frying pan on medium to high heat and add 1 tablespoon of sticky sauce and the sesame oil if using, followed quickly by the onion, garlic and ginger. Stir fry for a couple of minutes and then add the chicken. Continue to stir fry for a couple of minutes or until the meat is cooked through.
- Add the diced mixed vegetables and stir fry for a further minute and then add the cauliflower rice and stir fry for 2-3 minutes, stirring constantly until the cauliflower is lightly golden in colour.
- Add the fresh herbs, sliced omelette and taste for flavour adding salt and pepper where you see fit.
- Serve immediately or cool and store in portions in the fridge for 3-4 days.