Wok It Out: Chicken Cauliflower Rice Stir Fry Bowls

Here’s a low-carb, guilt-free option for when you have a hankering for Asian food. A wok works really well, but you can feel free to sub it out for a large skillet. This is one of those recipes that I just threw together one night without measuring everything. It’s a go with the flow … add your favorite ingredients … type of recipe. And it’s altogether super tasty.

Chicken Cauliflower Rice Stir Fry Bowls
Serves 2-4

Ingredients
1 tablespoon sesame oil
2-3 tablespoons sunflower oil
2-3 eggs, lightly beaten
1 tablespoon garlic, minced
½ tablespoon ginger, minced
½ small white onion, chopped
1 cup baby portabella mushrooms, sliced
2 carrots, chopped
7-ounce package fully cooked grilled chicken strips, chopped into bite-size pieces
1 batch broccolini, stems removed
10-ounce bag riced cauliflower
2-3 tablespoons soy sauce, or to taste
1 tablespoon rice wine vinegar
green onions, sliced for garnish
Sriracha hot chili sauce, to taste

Directions
Heat sesame and sunflower oils in wok over high heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 60 seconds. Add eggs and cook, stirring constantly, until just set. Remove eggs and set aside in a bowl.

Add a bit more oil to the hot pan, if needed. Add onion, mushrooms and carrots to the wok. Stir constantly, cooking about 3-5 minutes until tender. Add cooked chicken, broccolini and cauliflower rice. Sprinkle soy sauce and rice wine vinegar over mixture, stirring until combined. Cover and cook, shaking the pan occasionally, for about 5-8 minutes until the broccolini is crisp-tender.

Separate mixture into bowls, top with green onion slices and Sriracha before serving.

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PHOTO GALLERY: Eating Our Way Through a European Cruise

 

My Top 5 Bites on our European Cruise (described in 3 words)!

We set sail on Royal Caribbean’s Independence of the Seas in October 2017 for a 5-night cruise around Northern Europe. We explored Amsterdam, Bruges, Normandy and the Palace of Versailles … eating and drinking along the way. Here’s a recap of the best bites during the journey — both on and off the ship.

 

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#5 — Baked Jumbo Shrimp: Buttery. Substantial. Luscious.
at Giovanni’s Table on Independence of the Seas

 

 

 

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#4 — Bitterballen: Crispy. Velvety. Snack.
at Café De Zwart in Amsterdam, The Netherlands

 

 

 

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#3 — Gold Beach Normany Oysters: Salty. Plump. Cold.
at Las Palmas in Rotterdam, The Netherlands

 

 

 

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#2 — Flemish-style Beer-stewed Rabbit: Rich. Supple. Warming.
at Brasserie Mozarthuys in Bruges, Belgium

 

 

 

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#1 — Succes Noisette: Hazelnut. Praline. Ganache.
at Angelina at the Palace of Versailles, France

PHOTO GALLERY: Eating Our Way Through London

 

My Top 5 Bites in London (described in 3 words)!

Late October in London was magical … the fall foliage in Hyde Park. The royal legacy of Kensington Palace. Oh, and the food was as authentic as it comes. We hit up historical pubs and enjoyed afternoon tea in a palace. Does it get better than that? Cheers to our favorite English dishes!

 

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#5 — Roasted Quail: Surprisingly. Not. Gamey.
at The Gilbert Scott

 

 

 

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#4 — Sunday Roast with Yorkshire Pudding: Filling. Comforting. Authentic.
at The Wheatsheaf in Salisbury

 

 

 

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#3 — Victoria Sponge Cake: Moist. Fruity. Delightful.
at The Orangery at Kensington Palace

 

 

 

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#2 — Lamb & Veggie Pie: Warm. Silky. Hearty.
at Lamb and Flag

 

 

 

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#1 — Lasooni Wild Tiger Prawns: Fiery. Succulent. Smoky.
at Gymkhana