Indian Cauliflower Fried Rice

6 cups of cauliflower rice

2 tablespoons oil

1 teaspoon cumin

1 clove garlic, minced

1 teaspoon grated fresh ginger

1 teaspoon garam masala

1/2 teaspoon salt

1/2 teaspoon ground turmeric

1/4 – 1/2 teaspoon cayenne pepper

12 oz. skinless, boneless chicken breasts or thighs, cut into bite-size strips (omit for vegetarian option)

1 medium onion, cut into thin wedges

1 cup shredded carrots

1 cup shredded zucchini and/or yellow squash

1/2 cup chopped peanuts (or crunchy chickpeas)

Snipped fresh cilantro


1. In an extra-large wok or skillet heat 1 Tbsp. of the oil over medium-high heat. Add cumin seeds; cook and stir 10 seconds. Add garlic, ginger and spices; cook and stir 10 seconds. Add chicken. Cook and stir 3 to 4 minutes or until no longer pink (adding additional oil if necessary). Remove chicken from wok.

2. Add remaining 1 Tbsp. oil to wok. Add onion, carrots, and zucchini; cook and stir 2 minutes. Add cauliflower; cook and stir 4 minutes more or until cauliflower is tender. Return chicken to wok; heat through. Top each serving with peanuts and cilantro.



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