Chicken Fried Rice is one of my favorite recipes to make. It’s easy, only takes 25 minutes, and is always a crowd pleaser.
Recently, I substituted the rice for cauliflower “rice,” and something very funny happened. No one at the dinner table realized that it was cauliflower. I felt like a culinary magician when I revealed to everyone that they were actually eating cauliflower.
Cauliflower is healthy, takes on the flavors of the pan its cooked in, and even has a very similar texture to rice. Follow my recipe and you can pull off one of the tastiest culinary magic tricks around.
The key to successful fried cauliflower rice is to prep all your ingredients ahead of time because once you get started, it’s fast and furious my friends. I use my KitchenAid® Chef’s Knife to break down all my vegetables and herbs. This Chef’s Knife not only feels great in my hand, but the blade stays sharp for a very long time.
Now it’s time to make culinary magic with the cauliflower rice. Place a couple handfuls of cauliflower florets in your KitchenAid® 3.5 Cup Mini Food Processor. I call this little guy “chopper junior” and it is literally one of my favorite items in my kitchen because it can chop or purée with the tap of a button and takes up very little room in the kitchen. The Mini Food Processor also makes great salad dressings because you can stream in oil while the machine is running.
Pulse the 3.5 Cup Mini Food Processor a few times and keep going until the cauliflower looks like long grain rice.
My culinary motto is “life is too short for bland food,” which is why I love boneless, skinless chicken thighs. I make a simple dry rub by sprinkling on some Chinese five-spice powder and Kosher salt. The dry rub will create a nice crust while the thighs are cooking.
Preheat your KitchenAid® Grill and Panini Press over medium heat and grill the chicken for 5-6 minutes on each side. The Grill and Panini Press is made of cast iron so it evenly distributes and retains the heat well, plus it makes beautiful grill marks on the chicken. During the last minute of cooking, brush on some chili sauce to make a nice shiny glaze on the chicken.
Preheat the 10″ Skillet from your KitchenAid® Tri-Ply Copper 10-Piece Set over medium-high heat along with a shot of vegetable oil. This Skillet is not only stunning to look at, but copper and aluminum are such great conductors of heat and it’s combined with the durability of stainless steel. Add the onions, garlic, and ginger to the Skillet and cook for 1-2 minutes.
My favorite part of fried rice is the scrambled egg, so I add 3 of them to make sure everyone gets a good amount. Add the cauliflower rice, edamame, green onions, and remaining ingredients to the Skillet and don’t stop stirring. Everything goes really quickly, which is why I prepped all the ingredients ahead of time.
The cauliflower rice is now taking on all the flavors of the Skillet and the raw flavor is being cooked out.
Plate the fried cauliflower rice in a bowl and top it with sliced chicken. Garnish with some sesame seeds, sliced green onions, and enjoy.
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Cauliflower Fried Rice with Chicken
Makes 4 servings
For the cauliflower rice
1 head of cauliflower
1/2 medium sweet onion, diced
2 cloves garlic, minced
1 piece of ginger, peeled and grated
3 eggs, lightly beaten
1 1/2 tablespoons soy sauce
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons ponzu sauce
1 1/2 cup frozen & shelled edamame, thawed
1 teaspoon sriracha or chili sauce
3/4 teaspoon toasted sesame oil
1/4 cup green onions, finely sliced
1 tablespoon sesame seeds, toasted if desired
Fresh cracked pepper
For the chicken
4 boneless, skinless chicken thighs
1/4 cup sweet chili sauce, found in the Asian aisle of stores
1 tablespoon Chinese five spice powder
Season the chicken with a splash of vegetable oil and a liberal amount of five spice powder on each side along with a good pinch of salt. Let sit at room temperature for 15 minutes and preheat your KitchenAid® Grill and Panini Press over medium heat.
Cook the chicken about 5-6 minutes each side, basting both sides of the chicken with the sweet chili sauce for the last 2 minutes of cooking. Remove from heat and cover with tin foil.
For the cauliflower, use your KitchenAid® Chef’s Knife to cut the cauliflower into florets. Add the florets to your KitchenAid® 3.5 Cup Mini Food Processor and pulse it until the cauliflower looks like long grain rice.
Preheat a 10″ Skillet from KitchenAid® Tri-Ply Copper 10-Piece Set over medium-high heat with 1 tablespoon of vegetable oil for 2 minutes. Add the onion, 1/4 teaspoon of kosher salt, and a couple cracks of pepper. Cook for 1 minute stirring often. Add the garlic and ginger and cook for another 30 seconds stirring often.
Add the beaten eggs and cook for 10-20 seconds until they resemble very soft scrambled eggs. Add the cauliflower rice and mix well.
Add the soy sauce, rice vinegar, ponzu sauce, edamame, Sriracha, and sesame oil and mix well. Cook for a couple minutes so the cauliflower rice really soaks up the flavor, taste and adjust seasoning if necessary.
Take the Skillet off the heat. Plate the cauliflower rice along with the chicken and garnish the plate with some sesame seeds and green onions.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*