Fried cauliflower rice with chicken

Step 1/5

• 500 g cauliflower
• 300 g chicken breasts
• 1 tsp soy sauce
• 1 tsp starch
• salt

• food processor
• cutting board
• knife
• bowl (small)

For the cauliflower rice, first divide the cauliflower into larger florets. Then grind the florets together with stems in a food processor until about rice-sized pieces are formed. Set aside. Cut chicken breasts into small bite-sized pieces. Combine chicken pieces in a small bowl with salt, a little soy sauce and cornstarch and let it marinate briefly.

Step 2/5

• 1 carrot
• 1 clove garlic
• 1 onion
• 2 scallions

• peeler

In the meantime, peel the carrot and cut into small cubes. Peel and finely chop the onion and garlic. Cut scallions into fine rings, and separate the white and green parts.

Step 3/5

• 20 g pine nuts
• vegetable oil (for frying)

• frying pan
• spatula

In a large frying pan, toast pine nuts over medium heat until light brown. Remove and set aside. Add vegetable oil to the pan and heat over medium heat. Add chicken fillet pieces and sear over medium-high heat for approx. 3–4 min. on all sides, then remove from pan and set aside.

Step 4/5

• 100 g frozen peas
• vegetable oil (for frying)
• salt

In the same pan, heat more oil if needed. Add carrots, onions, garlic, and white of scallions and sauté for approx. 1 min. until fragrant. Add cauliflower rice, season heavily with salt, and sauté for approx. 5–8 min. until any water that may have escaped from the cauliflower evaporates and it is lightly toasted. Add peas and sauté for another 3–4 min. until peas are cooked.

Step 5/5

• 1 tbsp soy sauce
• sesame oil (for serving)
• salt
• pepper

Then add the chicken back to the pan, reheat and season everything with the remaining soy sauce and salt and a little pepper to taste. Finally, drizzle with a little sesame oil and garnish with spring onion greens. Serve immediately.

Enjoy your meal!