Buen Provecho: Cauliflower Chicken Fried Rice with Thai Peanut Sauce

Mia del Moore lives in the department of Magdalena, as a Practical English for Success volunteer.

Cauliflower Fried Rice with Thai Peanut Sauce

  • Equipment needed: blender or food processor

For the Cauliflower Fried Rice


  • 1 medium head of cauliflower
  • As many or as few vegetables you want to use, such as: broccoli, peppers, green onion, red pepper, white onion, green beans, carrots, peas (canned corn, but throw this in at the very end just to heat), all cut into small pieces
  • 2 dientes (cloves) garlic, minced
  • Glug of olive oil
  • 1 egg
  • 3-4 glugs soy sauce
  • 1/3 breast of chicken cut into small pieces

For the Thai Peanut Sauce


  • 1 diente (clove) garlic
  • 1 teaspoon minced ginger
  • 1 tablespoon chunky peanut butter (or creamy – I just like the peanut chunks)
  • 1 tablespoon soy sauce
  • 1 tablespoon white vinegar
  • 1 tablespoon sesame oil
  • 1/2 teaspoon brown or regular sugar


  1. Heat olive oil on medium and throw in minced garlic along with any vegetables you choose to use. Cook veggies until soft on medium heat (5-6 minutes).
  2. Blend or process cauliflower to rice sized pieces and add to the soft vegetables. Allow cauliflower to cook thoroughly/soften (about 6-7 minutes)
  3. Add chicken and allow to cook (5 minutes)
  4. Make a hole in the middle of the pan pushing veggies and chicken to the side. Crack the egg in the middle and allow to set. Scramble by folding veggies into egg.
  5. Pour in 3-4 glugs of soy sauce
  6. Stir everything. Add salt, pepper, and pepper flakes to taste and stir a little more.
  7. Make Thai Peanut Sauce by blending all its ingredients above.
  8. Serve and top with Thai Peanut Sauce.




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