One pan clean Asian takeout

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In my world, there is literally nothing more delicious than Hibachi: fried rice, teriyaki protein, and that amazing (mystery) white sauce. Unfortunately, traditional fried rice isn’t exactly healthy enough to eat every day, and it’s pretty darn difficult to replicate at home.

Enter: fried cauliflower rice. Teriyaki chicken breast. Stir fried veggies. All in the comfort of your own kitchen.

So delicious, you won’t even know you’re eating vegetables. And, as a bonus, you can eat an entire bowl full and not feel like you’re going to die of a food coma. Even better: you can modify this recipe to fit your dietary and taste preferences: sub out the protein or veggies and have a completely different meal!

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Here’s what you’ll need for this complete meal:

  • One bag Steamfresh garlic cauliflower (or 12 oz cooked cauliflower)
  • Asian marinade (here is a great one if you’d like to make your own)
  • 1 lb chicken breast
  • 1 c. chopped broccoli
  • 1/2 c. frozen peas
  • 1 green bell pepper, chopped
  • 2 handfulls spinach
  • 1/2 c. egg whites
  • 2 tbsp coconut oil
  • 3 cloves garlic, minced
  • 1 in. ginger, minced
  • Soy sauce
  • Pepper
  • Garlic powder

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Prep (the night before, if possible):

  • Like traditional fried rice, cauliflower fried rice is best after it’s a little bit dried out. The moisture prevents the crispiness of pan-frying, so you’re gonna want to cook your cauliflower (I like this frozen garlic cauliflower for ease alone) and let it sit open in your refrigerator overnight. I promise it will not stink it up.
  • Cut your chicken into small cubes or strips and marinade overnight in a ziploc bag. I use Trader Joe’s Island Soyaki.

And now, we cook:

  • Heat a medium sized pan over medium heat.
  • Melt 1 tbsp coconut oil to coat the pan.
  • Cook minced garlic and ginger for one minute.
  • While garlic and ginger are cooking, drain your chicken of excess marinade. I’ve found the best way to do this is to cut a small corner off of the ziploc baggie. Drain over sink.
  • Add chicken to the pan and cook until no pink remains. Depending on your chicken piece sizes, this could take up to seven minutes. Once cooked, remove chicken from pan and set aside.
  • Add peppers and broccoli and cover until cooked, stirring occasionally. This should take five minutes.
  • While vegetables are cooking, blend cauliflower in a blender until it resembles the texture of rice. If you have a food processor, you can use that too!
  • Once vegetables are cooked, remove them from pan and set aside.
  • Add 1 tbs to coconut oil to coat bottom of pan.
  • Add cauliflower to pan and spread out as a layer. Add garlic powder and pepper to taste. Occasionally scramble, as if cooking eggs, for approximately three minutes.
  • Add peas and spinach and continue to scramble until spinach is cooked down.
  • Make a well in the middle of the pan and add egg whites. Continue to scramble the mixture.
  • Finish by adding soy sauce and scrambling. I use approx. 1/4 cup, but you should add to taste.
  • Plate! I found store brand white sauce in the international food aisle of the grocery store… it is just as delicious drizzled on top!

What are you eating this week?

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