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chicken cauliflower fried rice

chicken cauliflower fried rice

Cauliflower is such a versatile vegetable. You can make cauliflower alfredo sauce, cauliflower pizza, cauliflower tots, and my favorite of all: cauliflower fried rice. Why is it my favorite, you ask? The most tedious part of cooking with cauliflower is straining the excess water after it has been cooked. With this recipe, you don't need to! Just break up the cauliflower, give it a few pulses in the food processor, and boom: cauliflower rice. Check out the recipe below and let me know what you think!


chicken cauliflower fried rice

  • 1 medium head cauliflower, roughly chopped

  • 1 large boneless, skinless chicken breast, cut into bite-size pieces

  • 2 tbsp sesame oil

  • 4-5 tbsp soy sauce, or to taste

  • 1 medium onion, diced

  • 2 garlic cloves, minced

  • 2 cups frozen peas & carrots

  • salt and pepper, to taste

1. Heat a large wok or saute pan over medium high heat. Add 1 tbsp of sesame oil. 

2. Once heated, add the chicken and saute for 5-6 minutes, until done. 

3. While the chicken is cooking, add half of the chopped cauliflower to your food processor and pulse until it resembles rice. Be careful not to overprocess it, or it'll just turn to mush. Remove riced cauliflower to a large bowl, and add the other half. Repeat. 

4. Once the chicken is done, move it to a plate and bring the heat down to medium, adding another tbsp of sesame oil. 

5. Add the diced onion and saute for a few minutes, until soft and translucent. Add the minced garlic and saute for 30 seconds, then add the cauliflower rice, peas, carrots, and soy sauce. Saute for 5-10 minutes, tossing it frequently, until the cauliflower is crispy yet tender, and the peas & carrots are cooked through. Taste the soy sauce levels and add more if needed. 

6. Plate and serve! 


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