Chicken Cauliflower Fried Rice with Leeks, Kale and Walnuts

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Want a simple meal you can whip up in 20 minutes? Um yes please. This chicken cauliflower fried rice with leeks and walnuts is packed with veggies, healthy fats, protein and is insanely delicious. This meal is much better option than ordering out and even the kids love the cauliflower rice, which is good cause I’m on a cauliflower rice kick right now!

…oh and just buy the frozen bag of cauliflower rice:) No need to get out the food processor, the stuff from the freezer section is insanely easy and cheap too!

WHAT YOU NEED

  • 1 bad of Green Giant Cauliflower Veggie Medley (or any of the frozen cauliflower rice options..)
  • 2 medium leeks
  • 5-6 steam of kale
  • 1 cup of walnuts
  • 1-2 baked chicken breast or sub tofu for vegan option
  • 1 clove of garlic
  • nutritional yeast (optional)

WHAT TO DO

  1. Start by baking your chicken breast if they aren’t already prepped, 20-25 minutes at 400 degrees with a drizzle of oil, salt and pepper.
  2. Now its time to chop. It’s super important that everything is chopped up nice and small for uniform bite size pieces of veggie. I chopped up my leeks, kale and walnuts smaller than usual.
  3. Heat up a large frying pan with some healthy oil (I used sesame for extra flavour), add leeks and garlic and season with salt and pepper.
  4. Once the leeks are fragrant (5 mins) add your bag of frozen cauliflower rice and cook on medium to high heat. I usually take mine out of the freezer 30 minutes before I start cooking so it speeds up the process.
  5. While the cauliflower is cooking, roast your chopped walnuts. Make sure not to burn:)
  6. After the cauliflower starts to cook, another 5-7 mins, add the chopped kale and roasted walnut pieces turn down heat to medium to low.
  7. Once the cauliflower is starting to brown, add your chopped up chicken. You don’t want to dry out your chicken so only add to warm, not to over cook:)
  8. Serve with soy sauce,  nutritional yeast and a little sriracha.

Feel free to play around with adding eggs, other veggies or different sauces. I bet a teriyaki would go just as well as the Naam’s miso gravy:)

Rebecca