Curried Fried Cauliflower Rice
with pineapple and cashews
We love taking leftover cauliflower rice and turning it into flavorful fried rice. This one featured the week of 10/7/13 is full of fragrance that we're bringing it back for Favorites Week.
Smarts: You might still have a bit of coconut milk left - throw it into a breakfast smoothie!
Ingredients
- Cauliflower, small - 1 head , florets chopped
- Butter - 1 1/2 Tbsp
- Ground chicken - 1 lb
- Garlic - 3 cloves , minced
- Green onions - 2 stalks , chopped with white and green parts separated
- Carrots - 1 , peeled and grated
- Pineapple, fresh or canned - 1 1/2 cups , chopped
- Yellow curry paste (sub any other type) - 1 Tbsp
- Fish sauce (sub soy sauce) - 1 Tbsp
- Maple syrup - 1/2 Tbsp
- Coconut milk - 2/3 cup
- Cooking oil - 1 Tbsp + 1 Tbsp
- Eggs - 2
- Cashews - 1/2 cup
- Lime - 1/2 , juice of
Prep
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Ground chicken - Season with salt and pepper. (Can be done up to 1 day ahead)
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Garlic / Green Onions / Carrots / Pineapple - Prep as directed. For the carrots, if you're too lazy to whip out the food processor, use a box grater instead. Store green parts of green onions separately. White parts of green onions can be combined with garlic. (Can be done up to 3 days ahead)
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Sauce - Whisk together yellow curry paste, fish sauce, maple syrup, and coconut milk. (Can be done up to 3 days ahead)
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Cauliflower rice - (If not already prepared from last night.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 3 days ahead)
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Make
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Heat a wok over medium-high heat. Add first part of cooking oil and then ground chicken to heated oil. Pour in half the sauce, and break up meat with a wooden spoon. Cook for 5 to 7 minutes until meat is cooked through. Remove from wok and set aside.
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Return wok to heat and add second part of cooking oil to pan. Add in garlic and white parts of green onion to heated oil. Once you can smell the aromatics, crack eggs into wok and scramble. When eggs are done, add in carrots with a dash of salt. Stir-fry for ~1 minute.
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Next add in cauliflower rice, pineapple, and remainder of sauce. Toss everything together, and cook until rice is warmed through. Add in green parts of green onions, cashews, ground meat, and a squeeze of lime juice. Season to taste with salt and pepper.
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