Indian Cauliflower Fried Rice
Versatile veggies among Indian cauliflower fried rice. Substitute shredded yellow squash or zucchini for the carrots and/or cut green beans for the peas.
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Indian Cauliflower Fried Rice
Directions
- Break cauliflower into florets (about 8 cups). Place cauliflower in batches in a food processor. Cover and pulse each batch until crumbly and mixture resembles the texture of rice (about 6 cups).
- 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 the next six ingredients (through cayenne); 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.
- Add remaining 1 Tbsp. oil to wok. Add onion, carrots, and peas; 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 chickpeas and cilantro.
From the Test Kitchen
*Tip
If desired, substitute 1 tsp. purchased ginger paste for grated fresh ginger.
Versatile Veggie
Substitute shredded yellow squash or zucchini for the carrots and/or cut green beans for the peas.
Nutrition Facts (Indian Cauliflower Fried Rice)
- Per serving:
- 280 kcal ,
- 11 g fat
- (1 g sat. fat ,
- 2 g polyunsaturated fat ,
- 5 g monounsaturated fat ),
- 62 mg chol. ,
- 649 mg sodium ,
- 20 g carb. ,
- 5 g fiber ,
- 6 g sugar ,
- 26 g pro.