Category Archives: Stir Fry

Cauliflower Fried Rice

Cauliflower Rice with Shrimp and Kale

Cauliflower Rice with Shrimp and Kale in Pan

My new obsession is cauliflower rice and I have to admit that since you can now find the cauliflower already chopped up and ready to use there is no excuse not to make this. I used to have to chop the cauliflower in my processor which was time-consuming and I would have to dry it on towels as it was always slightly watery. Now it’s available in pre-prepared cauliflower rice packages. Both Green Giant chopped cauliflower in a bag as well as at Trader Joe’s. The pre-chopped bags come in 16 ounce size bags which is what I used for this recipe.  You can buy extra bags and keep them frozen!  It’s wildly popular so grab it while you can and get a few extra bags while you’re at it. Of course you can always chop your own if you don’t have access to any of these products.

This was so delicious and I add chicken or shrimp or even tofu , any protein you like works well here. Other veggies are great here too like broccoli , kale, whole small pieces of cauliflower etc.  There are so very many variations on this theme, feel free to go wild with it. It’s a low carb alternative to regular rice and a delicious healthy way to do so. Photos of rice bowl with shrimp and kale are here as well.

This is how I do it.

Ingredients:

1 bag chopped cauliflower rice ( I found Green Giant brand and used it) I used a 16 oz. bag  you can use up to 24 oz. Or 1 medium head of cauliflower.

2 Tablespoons reduced sodium soy sauce- you may want to add more at the end , you’ll wait and taste

1 Tablespoon Sesame Oil

2 Tablespoons vegetable oil, plus a little bit for eggs as well. You can cut the oil down on eggs if you’d like. I felt like I needed the 2 tbsp. of oil for onions , etc. You can start 1 tbsp. and add as you need.

1/8 teaspoon ground ginger– you can use fresh if you prefer

2 large eggs-beaten

1 cup frozen peas and carrots –I had it in the house and how easy was this? you can use broccoli or corn or all.

1 onion diced

2 cloves garlic -minced

1/8 teaspoon freshly ground black pepper , about 6 grinds on the pepper mill will do

*pinch of crushed red pepper

*kale — after onions were sautéed I threw torn up kale pieces to pan right before cauliflower rice and other ingredients. Kale broke down rather quickly and was an extra added delicious flavor to this bowl.

*chicken, shrimp whatever protein you like . I used a thin chicken cutlet as it was just for me, if I were making for more people I would probably add about 1/2 lb. of cutlets diced up.

2 green onions (scallions) thinly sliced

*salt and pepper to taste — you may want to add a little but don’t add till the end and you’ve tasted it. I added a little sprinkling of salt and pepper.

Directions:

If you must make the cauliflower rice, take out the processor, pulse cauliflower in the large bowl of a food processor until it resembles rice, about 3 minutes, set aside. If you bought the bag–you’re ready.

In a small bowl, whisk together soy sauce, sesame oil, ginger and a little black pepper

Heat about 1/2 Tbsp. of vegetable oil in a medium skillet over low heat , add beaten eggs and cook until cooked through. I didn’t scramble , I made a large pancake. About 2-3 minutes per side, flipping once. Let cool completely before dicing into small pieces, set aside to cool.

Heat 1- 2 Tablespoons Vegetable Oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet and cook, stirring often, until onions become translucent, at least 5 minutes. I like my onions translucent for this recipe. Lower the heat and stir in peas and carrots (and any other veggies you’d like) and cook until vegetables are tender, about 5 minutes. I cut up a thin chicken cutlet into small pieces and added it with the vegetables. I ended up using the 2 Tablespoons of oil, do what works best for you.

Stir in the cauliflower, diced up eggs, green onions and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 5 minutes . Taste for soy sauce and add if necessary. I didn’t add any salt because the soy sauce was salty enough.

This is a very loose recipe so please feel free to experiment.

 

 

 

 

 

Sesame Chicken and Vegetable Stir-Fry

It was Monday night, and was deciding on what to prepare for dinner when I realized that I love stir-fry and hadn’t made it in a while. Don’t worry if you don’t have a wok, just a large frying pan will do fine. I used my large frying pan. It’s not an exact science but you will need certain key ingredients. I decided to make it and foraged through my pantry, I was missing a few things but substituted a few other things and it worked out just fine. It was delicious .I would have liked bok choy and some other chinese vegetables but used what I had. I had a little red pepper, a few mushrooms and broccoli. Onions would be fine too. Almost any veggies you like, and obviously tofu can be substituted for chicken. This is what I did. If using tofu, use the extra firm type.

Ingredients:

5 Tbsp. soy sauce ( I always use reduced sodium)

2 tsp. toasted sesame oil

5 tsp. honey

1 1/4 lb. boneless, skinless chicken breasts, I had butcher cut it into strips or you can do it yourself

4 Tbsp. Canola Oil possible . you will need about 2 to cook chicken and then another 2 to cook vegetables, but you may need a bit more, I try to use as little as possible to start you can always add

2 green onions, white parts only thinly sliced and reserve the green tops

1 Tbsp. grated fresh ginger ( which I didn’t have , so I used powdered ginger, not as good but it will do)

3 cloves of garlic, minced

1 cup chicken broth ( again you may need a little more but I was able to make it work with 1 cup)

2-4 tsp. cornstarch ( I didn’t have this either so I used 3 tsp. flour and it worked)

1 Tbsp. rice vinegar

vegetables ( whatever you like) broccoli, cut into florets, bok choy, baby corn, onions, red peppers, mushrooms, snap peas, etc.

1 Tbsp. toasted sesame seeds ( just put sesame seeds in a small frying pan and brown up, watch them it happens quickly)

*1 tsp. chili paste (optional) but adds great flavor

Directions:

in a medium bowl whisk together 3 Tbsp. soy sauce, 1 tsp. sesame oil and 2 tsp. honey , add cut up chicken , toss then marinate for about 1/2 hour

In a seperate small bowl, whisk together broth, remaining soy sauce, 1 tsp. sesame oil,  remaining honey,   vinegar and *chili paste. After whisking together I put in a small saucepan and heated it up till it thickened , I started with 2 tsp. of corn starch and added as it needed to thicken,  cook and stir for about 4 minutes till it darkens in color and gets thick. I let it just sit on stovetop till I needed it.( just stir it occasionally)

Heat up 2 tsp. canola oil in large skillet/wok  and cook chicken in hot oil until browned through about 6 minutes depending on the size of your chicken pieces. Transfer to serving plate

In same skillet as chicken heat 2 more tsp. canola oil add white parts of onions, ginger, and garlic. Cook and stir for a few minutes at medium high without burning. Adjust heat. Then add remaining vegetables and stir fry till they begin to cook , when vegetables are cooked, add chicken and pour sauce over chicken . Cook for a few minutes, and I served over brown rice. Sprinkle with sesame seeds and green onion tops. Now I would use cauliflower rice as well with this, it would be veggie overload but quite delicious!

Sesame Chicken and Vegetable Stir-Fry

It was Monday night, and was deciding on what to prepare for dinner when I realized that I love stir-fry and hadn’t made it in a while. Don’t worry if you don’t have a wok, just a large frying pan will do fine. I used my large frying pan. It’s not an exact science but you will need certain key ingredients. I decided to make it and foraged through my pantry, I was missing a few things but substituted a few other things and it worked out just fine. It was delicious .I would have liked bok choy and some other chinese vegetables but used what I had. I had a little red pepper, a few mushrooms and broccoli. Onions would be fine too. Almost any veggies you like, and obviously tofu can be substituted for chicken. This is what I did. If using tofu, use the extra firm type.

Ingredients:

5 Tbsp. soy sauce ( I always use reduced sodium)

2 tsp. toasted sesame oil

5 tsp. honey

1 1/4 lb. boneless, skinless chicken breasts, I had butcher cut it into strips or you can do it yourself

4 Tbsp. Canola Oil possible . you will need about 2 to cook chicken and then another 2 to cook vegetables, but you may need a bit more, I try to use as little as possible to start you can always add

2 green onions, white parts only thinly sliced and reserve the green tops

1 Tbsp. grated fresh ginger ( which I didn’t have , so I used powdered ginger, not as good but it will do)

3 cloves of garlic, minced

1 cup chicken broth ( again you may need a little more but I was able to make it work with 1 cup)

2-4 tsp. cornstarch ( I didn’t have this either so I used 3 tsp. flour and it worked)

1 Tbsp. rice vinegar

vegetables ( whatever you like) broccoli, cut into florets, bok choy, baby corn, onions, red peppers, mushrooms, snap peas, etc.

1 Tbsp. toasted sesame seeds ( just put sesame seeds in a small frying pan and brown up, watch them it happens quickly)

*1 tsp. chili paste (optional) but adds great flavor

Directions:

in a medium bowl whisk together 3 Tbsp. soy sauce, 1 tsp. sesame oil and 2 tsp. honey , add cut up chicken , toss then marinate for about 1/2 hour

In a seperate small bowl, whisk together broth, remaining soy sauce, 1 tsp. sesame oil,  remaining honey,   vinegar and *chili paste. After whisking together I put in a small saucepan and heated it up till it thickened , I started with 2 tsp. of corn starch and added as it needed to thicken,  cook and stir for about 4 minutes till it darkens in color and gets thick. I let it just sit on stovetop till I needed it.( just stir it occasionally)

Heat up 2 tsp. canola oil in large skillet/wok  and cook chicken in hot oil until browned through about 6 minutes depending on the size of your chicken pieces. Transfer to serving plate

In same skillet as chicken heat 2 more tsp. canola oil add white parts of onions, ginger, and garlic. Cook and stir for a few minutes at medium high without burning. Adjust heat. Then add remaining vegetables and stir fry till they begin to cook , when vegetables are cooked, add chicken and pour sauce over chicken . Cook for a few minutes, and I served over brown rice. Sprinkle with sesame seeds and green onion tops.