Time to put away the industrial-sized tins of festive goodies (mince pies/ chocolates/ alcohol/ cheese - name your preferred poison!) and crack on with 2017 folks!
This is a simple yet healthful and still super tasty mid-week meal to ease back into normality. The children love this - though they prefer it with actual rice rather than riced cauliflower so feel free to sub rice if you fancy. I ate way more rice than usual over the holidays as my parents make the best rice, plus they have a snazzy new rice cooker! For vegans adding diced firm tofu instead of chicken works just as well.
Hawaiian Fried Cauli-Rice with Pineapple and Chicken
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free
Serves 2
Ingredients:
200g chicken, diced into bite size pieces
1/2 head cauliflower, 'riced' in a food processor or grated finely (or sub 1 1/2 - 2 cups cooked and cooled rice)
1/2 red onion
1/4 red pepper, or any other colour, finely diced
1/2 cup (approx 80g) fresh unsweetened pineapple, chopped into bite size pieces
1/2 cup frozen peas
2" piece ginger, peeled and grated, or finely matchsticked
small bunch (appprox 15g) coriander, roughly chopped
1 spring onion, finely chopped
1-2 tbsp coconut aminos (or tamari if soy tolerant)
1 tbsp rice wine vinegar
1/2 tbsp sesame oil
1 tsp coconut oil
optional: sesame seeds and extra coriander to garnish
Instructions:
1. Heat coconut oil over medium to high heat in a wok or heavy based wide sautee pan.
2. Sautee onion 1-2 mins until soft and fragrant but not burnt.
3. Add chicken and stir friequently, cooking until opaque and cooked through.
4. Add ginger, peppers and peas. Continue to sautee for a couple of minutes.
5. Add coconut aminos (or tamari), sesame oil and rice wine vinegar.
6. Add cauliflower and cook for 3-5 mins until cauliflower is cooked but not mushy!
7. Add pineapple and sautee briefly to warm and combine.
8. Add spring onion and toss through.
9. Adjust for seasoning by adding extra coconut aminos if needed.
10. Remove from heat and add chopped coriander.
11. Serve immediately and garnish as preferred with sesame seeds and extra coriander.
This is a simple yet healthful and still super tasty mid-week meal to ease back into normality. The children love this - though they prefer it with actual rice rather than riced cauliflower so feel free to sub rice if you fancy. I ate way more rice than usual over the holidays as my parents make the best rice, plus they have a snazzy new rice cooker! For vegans adding diced firm tofu instead of chicken works just as well.
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| Hawaiian Fried Cauli-Rice with Pineapple and Chicken |
Hawaiian Fried Cauli-Rice with Pineapple and Chicken
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free
Serves 2
Ingredients:
200g chicken, diced into bite size pieces
1/2 head cauliflower, 'riced' in a food processor or grated finely (or sub 1 1/2 - 2 cups cooked and cooled rice)
1/2 red onion
1/4 red pepper, or any other colour, finely diced
1/2 cup (approx 80g) fresh unsweetened pineapple, chopped into bite size pieces
1/2 cup frozen peas
2" piece ginger, peeled and grated, or finely matchsticked
small bunch (appprox 15g) coriander, roughly chopped
1 spring onion, finely chopped
1-2 tbsp coconut aminos (or tamari if soy tolerant)
1 tbsp rice wine vinegar
1/2 tbsp sesame oil
1 tsp coconut oil
optional: sesame seeds and extra coriander to garnish
Instructions:
1. Heat coconut oil over medium to high heat in a wok or heavy based wide sautee pan.
2. Sautee onion 1-2 mins until soft and fragrant but not burnt.
3. Add chicken and stir friequently, cooking until opaque and cooked through.
4. Add ginger, peppers and peas. Continue to sautee for a couple of minutes.
5. Add coconut aminos (or tamari), sesame oil and rice wine vinegar.
6. Add cauliflower and cook for 3-5 mins until cauliflower is cooked but not mushy!
7. Add pineapple and sautee briefly to warm and combine.
8. Add spring onion and toss through.
9. Adjust for seasoning by adding extra coconut aminos if needed.
10. Remove from heat and add chopped coriander.
11. Serve immediately and garnish as preferred with sesame seeds and extra coriander.
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