A classic Cantonese-style restaurant dish turned into a healthy cauliflower rice version with just the ketchup sauce component. It is often paired with a lobster-like white sauce consisting of small shrimp and green peas.
Our favorite: the ketchup sauce. The actual rice dish is so delicious that you cannot stop eating it.
Notes about ketchup sauce over cauliflower egg fried rice
Tomatoes — Peel them for better taste, but optional since the skins are nutritious.
Chicken — Slice thinly and marinate. Velveting the chicken before stir-frying is possible, but not necessary. To velvet chicken, marinate 1 lb. chicken in:
- 3 tbsp. liquid egg whites or 1 egg white
- 2 tsp cornstarch
- (optionally) baking soda for extra softness (baking soda makes the meat salty and can turn it mushy; I rarely go by recommended ratios and use very little with water.)
- Seasonings: 1 tsp soy salt, pinch of salt and white pepper, 1 tsp oil; some folks like to add rice vinegar.
Ketchup Sauce over Cauliflower Egg Fried Rice
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Loading...A classic Cantonese-style restaurant dish turned into a healthy cauliflower rice version with just the ketchup sauce component. It is often paired with a lobster-like white sauce consisting of small shrimp and green peas.
Ingredients
- For the chicken
- 2 Chicken tenderloins sliced into thin strips
- ½ tsp soy sauce
- ½ tsp oil
- For the cauliflower
- ½ head cauliflower
- 1 green onion diced (optional)
- 2 cloves minced garlic (optional)
- 1 egg
- oil
- salt and white pepper (or black pepper)
- For the sauce
- 3 tbsp. ketchup or sugar free ketchup
- 1-1.5 tsp sugar or sugar substitute
- 1.5 tsp soy sauce
- 1 cup water
- 1 large tomato peeled and cut into 8+ wedges
- ½ cup diced onions
- 1 tbsp. cornstarch + 1 tbsp. water (or xanthan gum)
Instructions
Marinate the sliced chicken in soy sauce and oil and set aside.
Make the cauliflower rice:
Roughly chop up cauliflower. Using a food processer grind cauliflower until riced. Be sure not to over-grind the cauliflower into mushy powder.
Beat the egg and scramble in a non-stick skillet with 1 tsp oil. Set aside
In a large skillet over medium heat add 1 tbsp oil, green onion and garlic. Cook until sizzling. Add cauliflower rice and season with salt and white pepper. Continue cooking, stirring occassionally, until cauliflower has softened.
Add scrambled egg into cauliflower. Mix and toss well with cauliflower, chopping up the egg if necessary. Remove and
Make the sauce:
Combine ketchup, sugar, soy sauce and water in a bowl.
Stir-fry the chicken until cooked and set aside.
In a pan over medium heat add 1 tsp oil, onions and tomatoes. Cook until onions are translucent. Pour sauce mixture into pan. Stir and simmer for 10-15 minutes until onions are softened.
Stir in cooked chicken; then cornstarch slurry to thicken the sauce.
To eat spoon cauliflower rice into a bowl and top off with red sauce.
