19 Ratings
  • 5 Rating Star 12
  • 4 Rating Star 3
  • 1 Rating Star 2
  • 2 Rating Star 1
  • 3 Rating Star 1
  • 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.

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Ingredients

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.

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*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, 11 g fat (1 g saturated fat, 2 g polyunsaturated fat, 5 g monounsaturated fat), 62 mg cholesterol, 649 mg sodium, 20 g carbohydrates, 5 g fiber, 6 g sugar, 26 g protein.

Reviews

19 Ratings
  • 5 Rating Star 12
  • 4 Rating Star 3
  • 1 Rating Star 2
  • 2 Rating Star 1
  • 3 Rating Star 1