• 19 Ratings

Versatile veggies among Indian cauliflower fried rice. Substitute shredded yellow squash or zucchini for the carrots and/or cut green beans for the peas.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

*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

280 calories; total fat 11g; saturated fat 1g; polyunsaturated fat 2g; monounsaturated fat 5g; cholesterol 62mg; sodium 649mg; potassium 633mg; carbohydrates 20g; fiber 5g; sugar 6g; protein 26g; trans fatty acidg; vitamin a 364IU; vitamin c 59mg; thiaminmg; riboflavinmg; niacin equivalents 8mg; vitamin b6 1mg; folate 83mcg; vitamin b12mcg; calcium 44mg; iron 2mg.

Reviews

19 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2