‘Healthy’ fried rice is often the promise of a dish that looks like something but tastes like nothing. Not this one. This version using cauliflower instead of rice really holds its own — and the weekend is exactly the right time to get into it without rushing.
Ingredients :
- Frozen cauliflower rice — This is the base, and the frozen bag is your best friend here. No need to grate a whole cauliflower on a weekend morning. A 400 to 500g bag works perfectly — a store brand or any supermarket version is fine.
- Teriyaki sauce — It does almost all the work. It caramelizes the chicken, flavors the cauliflower, and gives that amber tint that makes the dish appetizing. Kikkoman is a safe bet. Taste before seasoning with salt — it’s already quite salty.
- Sesame oil — Just a drizzle, at the very end. But this ingredient is a real game-changer. It brings that nutty-smoky background that transforms an ordinary dish into something that smells great the moment you enter the room. Don’t heat it directly — it spoils at high temperatures, so pour it off the heat.
- Chicken breast or chicken tenders — Chicken tenders are perfect here; they cook quickly and stay tender. Cut them into regular small cubes of about 2 cm — it makes a difference for even cooking. Coat them in teriyaki before you even start heating the wok.
