Thai Fried Riced Cauliflower

  • Yield : 4 servings
  • Cook Time : 20m
  • Ready In : 20m
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  • 1 pound boneless, skinless chicken breast, cut into thin slices
  • 1 teaspoon cornstarch
  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar
  • 1/4 cup canola oil
  • 1 small yellow onion, finely diced
  • 1 red bell pepper, finely diced
  • 1 tablespoon minced ginger
  • 5 cloves garlic, minced
  • 1 Thai chile pepper, thinly sliced
  • One 12-ounce package frozen riced cauliflower with lemon and garlic (4 cups), defrosted but still cold
  • 1/2 lime
  • 2 scallions, green and white parts, chopped
  • 1 tablespoon chopped toasted peanuts
  • 1/2 cup fresh cilantro leaves


Step 1

Toss together the sliced chicken and cornstarch in a large bowl. Whisk together the oyster sauce, fish sauce, soy sauce and sugar in a small bowl.

Step 2

Heat the oil in a wok or large nonstick skillet over high heat until the oil begins to smoke. Add the chicken and cook until just cooked through, about 4 minutes. Remove to a plate.

Step 3

Add the onion and red bell pepper and cook for about 2 minutes. Add the ginger, garlic and Thai chile pepper and cook for another minute. Stir in the riced cauliflower and cook 1 minute. Stir in the oyster sauce mixture and continue to cook until the cauliflower is cooked throughout, another 1 to 2 minutes.

Step 4

Transfer to a serving bowl and finish with a squeeze of lime juice. Garnish with the scallions, toasted peanuts and cilantro leaves.

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