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Cauliflower Egg Fried Rice with Orange Sesame Chicken in a Bowl with Pink Chopsticks
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Cauliflower Egg Fried Rice with Orange Sesame Chicken

Our Cauliflower Egg Fried Rice with Orange Chicken will surprise you with its bold flavor! Who knew cauliflower could taste so good?!
Course Main Course
Cuisine Americanized Chinese, Chinese
Total Time 28 minutes
Servings 6 people
Calories 427.1kcal

Equipment

  • Vitamix, blender or food processor

Ingredients

  • 25.5 oz bag frozen chicken (breaded, pre-cooked, small pieces)
  • 3 t sesame oil (1 t for rice and 2 t for rice sauce)
  • 12 oz frozen peas & carrots
  • 1 head cauliflower, de-stemmed and cut into medium-sized florets
  • 1 scallion, chopped (+ extra for garnish)
  • 1 t salt
  • 2 eggs (optional: add a pinch of salt & pepper)
  • 2 T soy sauce (1T for rice sauce & 1T for orange chicken sauce)
  • 3 t ginger, grated (2t for rice sauce & 1t for orange chicken sauce)
  • 1 t fish sauce
  • 2 cloves garlic, minced (1 for rice sauce & 1 for orange chicken sauce)
  • 3/4 cup orange juice
  • 3 T brown sugar
  • 1 t rice vinegar
  • 4 T water
  • 2 T cornstarch
  • 1-2 T sesame seeds (+ extra for garnish)

Instructions

  • Pre-heat the oven according to your frozen chicken package. Once oven is heated, lay chicken out on a baking sheet and cook according to instructions. When done, put your chicken into a large bowl.
  • Heat a wok or large pan on low/medium. Add 1 t sesame oil and the frozen veggies. Cook for 2 mins. Meanwhile, use a food processor or Vitamix to chop the cauliflower into rice-sized pieces [put one bunch in at a time, pulse it, scrape out with a small spatula, and repeat]. Add riced cauliflower, chopped scallion and salt to pan. Cook for 5 more mins, stirring frequently.
  • Meanwhile, whisk eggs together in a small microwave-safe bowl, along with a pinch of salt & pepper. Microwave the eggs for 45 seconds, stir, and then microwave another 45 seconds. Cut egg into smaller pieces and stir into the cauliflower rice.
  • In a small bowl, mix together: 1 T soy sauce, 2 t ginger, 2 t sesame oil, fish sauce, and 1 clove minced garlic. Pour sauce over rice, stir and cook for 1-2 mins. Remove pan from heat.
  • Heat a small pot on low/medium and add: orange juice, brown sugar, 1 T of the soy sauce, rice vinegar, ginger & garlic. Cook for 2 mins, stirring frequently. Meanwhile, whisk together water and cornstarch in a small bowl. Pour mixture into orange sauce pot and whisk steadily until sauce has reached desired thickness (it may help to increase the temp). Remove from heat, pour on top of chicken along with sesame seeds, and mix together.

Notes

  • To plate, Serve rice and chicken together on plate or in bowl. Feel free to garnish the dish with sliced scallion and sesame seeds.
  • Save time by buying a package of pre-cut cauliflower florets instead of a whole head, pre-minced garlic or garlic powder instead of fresh, and pre-grated ginger or ginger powder instead of fresh. You could also buy a frozen orange chicken kit so you don't have to make an orange sauce.
  • If you have time, make the sauces in advance. 
  • Don't over-process the cauliflower or it will start to puree. Put one bunch of florets into the Vitamix/food processor at a time, pulse a couple times, scrape the rice out, and then repeat until all cauliflower has been riced.
  • We recommend a low-sodium soy sauce.
  • Use olive oil instead of sesame oil if the sesame flavor is too strong.
  • To make this vegan, ditch the egg, swap the chicken for fried tofu, and swap the fish sauce for vegan fish sauce (or just increase the soy sauce amount).
  • You may prefer to use the orange sauce as a dip instead of coating the chicken with it.
 

Nutrition

Serving: 1serving | Calories: 427.1kcal | Carbohydrates: 54.71g | Protein: 21.47g | Fat: 15.38g | Saturated Fat: 2.3g | Polyunsaturated Fat: 1.57g | Monounsaturated Fat: 1.63g | Trans Fat: 0.02g | Cholesterol: 94.56mg | Sodium: 1774.38mg | Potassium: 535.54mg | Fiber: 5.91g | Sugar: 11.88g | Vitamin A: 3040.59IU | Vitamin C: 68.16mg | Calcium: 95.94mg | Iron: 2.2mg