Cauliflower Fried Rice

with Chicken and a Zingy Peanut Sauce
This take on fried 'rice' keeps carbs low, but taste to the max!
646 Reviews
Cals 571 · Prot 61 · Carbs 44 · Fat 17
Low-Carb
Calorie smart
Try Hello Chef Now
40 min
Cauliflower Fried Rice with Chicken and a Zingy Peanut Sauce
This take on fried 'rice' keeps carbs low, but taste to the max!
646 Reviews
Cals 571 · Prot 61 · Carbs 44 · Fat 17
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Stir-fry
Chicken breast
400 Grams
Red pepper
1 Piece
Snow peas
100 Grams
Salt
0.5 Tsp
Corn starch
15 Grams
Vegetable oil
1 Tbsp
Ginger garlic paste
10 Grams
Sesame seeds 3*
10 Grams
Cauli fried rice
Spring onion
40 Grams
Cauliflower
400 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Peanut sauce
Peanut butter 1*9*
45 Grams
Soy sauce 9*
20 ML
Honey
15 Grams
Sriracha sauce
14 Grams
Lime
1 Piece

Allergens

*3 Sesame Seeds, *1 Peanuts, *9 Soya
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

De-seed and finely slice the pepper. Trim and slice the snow peas diagonally. Trim and chop the spring onion. Using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains.
Make sauce

2 Make sauce

In a bowl, whisk the peanut butter, soy sauce, honey, sriracha (spicy!) and lime juice until combined and smooth (see pro tip!).
Cauliflower rice

3 Cauliflower rice

Heat a frying pan over a medium-high heat. Once hot, add the cauliflower with a pinch of salt and stir-fry for 7 min. Add the spring onion (reserve some for garnish) and cook for 30 sec longer. Remove from heat and set aside.
Fry chicken

4 Fry chicken

Meanwhile, slice the chicken breast into bite-size strips. Add the corn starch to a plate. Turn the chicken strips in the corn starch until well coated. Heat a large non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the chicken strips with a pinch of salt and the garlic ginger paste and cook for 3 min until browned.
Stir-fry vegetables

5 Stir-fry vegetables

Add the pepper and snow peas to the chicken. Stir-fry for 3 min further.
Serve

6 Serve

Serve the chicken and vegetables over the cauliflower fried rice. Drizzle with the sauce and garnish with sesame seeds and any remaining spring onion.
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