Hi everyone! First an update on my garden:
The herbs are doing beautifully. I got an additional tomato plant, and I’ve got about a dozen new tomatoes coming in. I’ve got a bunch of Serrano peppers, and at least 5 bell peppers that are already 3-4 inches long. I need to pick some beans and use them in something. I’ve got a pot of strawberries flowering nicely, and I replanted the radishes in a dedicated pot, mostly to just use the seeds I still had. I can’t keep up with the kale and lettuce. They are incredibly prolific. But more about those in upcoming posts.
I went to Costco again, which means I got another roasted rotisserie chicken. I just can’t resist the convenience and low cost. We already had a chicken dinner and a couple of sandwiches, however, now I have to do something with the leftover chicken. I had posted about my white chicken chili before, and I promised to do an Asian-type recipe as well, because my husband really likes Asian flavors (more than I do, but I’m a good sport).
I know I could make my own cauliflower rice, simply by grating the cauliflower, or putting it in the food processor. All you need to do is to cut it into rice-sized pieces. However, Costco has a box of 6 cooked packets, about 8 ½ ounces each. The price is pretty good for prepared food. Two packets equal about 3 cups of cauliflower rice, and I just open the bags and pour it in. It’s a real time-saver. If you want to make your own, just cook it longer when you add the rice to the pan to make sure it is fully cooked.
Chicken Cauliflower Fried Rice
Ingredients:
4 Tbsp vegetable oil
2 large eggs, beaten
½ & ¼ Tsp salt
7 or 8 scallions, sliced (separate white and green parts)
3 cloves garlic, minced
1 Tbsp fresh ginger, minced (a little more than 1 inch)
2 pkgs cauliflower rice (about 3 cups – thaw if frozen)
5 Tbsp soy sauce
½ Tsp crushed red pepper (optional, or use more if you like spicy)
½ Tsp sugar
1 pkg frozen Asian-style vegetables (I like the one with broccoli, carrots, peas and water chestnuts)
2 cups leftover roasted rotisserie chicken, cut into bite-sized pieces
1 Tsp rice vinegar
1 Tsp roasted sesame oil
¼ cup chopped nuts (optional, but adds texture)
Instructions:
Heat 1 Tbsp of vegetable oil in a large nonstick skillet over medium-low heat. Add the eggs and ½ Tsp salt and cook until eggs are scrambled and cooked through. Transfer the eggs to a small plate.
Put the remaining 3 Tbsp of vegetable oil into the pan. Add the white scallions, garlic and ginger and cook over medium-low heat until softened, but not browned, about 3 minutes.
Add the cauliflower, 5 Tbsp of soy sauce, red pepper flakes, sugar and the remaining ¼ Tsp salt. Cook over medium-low heat, stirring often to combine.
Add the package of frozen vegetables and cook, stirring often, until vegetables are warmed through, which will take about 4-5 minutes.
Add the chicken and cook until it is warmed through. Stir in the rice vinegar, sesame oil, green scallions and eggs. If you are adding nuts, they can be added now as well.
