Y’all, this is so easy and I’m very impressed with myself. Pinch of Yum has a great version which I modified for my inherent laziness and refusal to eat egg yolks. Growing up, Trinidad fried rice was a regular star at our dining table along with shrimp wontons. These are recipes I’ve made for my many fans, just kidding. I’ve made this for my very best friends because it’s such good food and sharing is caring. Normally I’d make this with white rice but decided to wild out since I saw the riced cauliflower at Trader Joe’s. So easy and delicious. Now I still love white rice, but this is a good enough dupe to be a regular on my menu. I think next round I’ll add some edamame for more crunch.
- 1 bag Trader Joe’s riced cauliflower
- 1 rotisserie chicken, shredded
- 2 bell peppers (any color), diced
- 1 large carrot, cubed
- 3 garlic cloves, diced finely
- 3 tablespoons sesame oil
- 2 tablespoons soy sauce or tamari
- Garlic salt to taste
- Veggie Prep: dice the bell peppers, peel and cube the carrot, and finely dice the garlic. You can also buy a bag of the tiny carrots and cube about 10 of those. I keep this bag on hand to eat with hummus.
- Chicken Prep: shred the rotisserie chicken, I usually get mine from Mollie Stones because Mary’s Chicken is so flavorful but today I stopped at Whole Foods and was pleasantly surprised to find their organic rotisserie is now $9.99. I shred the chicken and for a party of 1, half of the breast was plenty. I’ll keep the rest on hand during the week to snack on or add to salads. Maybe even some lettuce cups with ponzu dressing? I digress.
- Add some sesame oil to the pan, cook carrots for about 3-4 minutes. Then add the garlic, another minute or so and then the bell peppers. Let this saute for another 2-3 minutes.
- Add the riced cauliflower, shredded chicken, soy sauce and saute for about 3-4 minutes. Taste to test, I usually end up adding some more sesame oil and garlic salt.
- Serve with a flourish!