Cauliflower Fried “Rice” Bowls with Ginger Chicken Meatballs

Skip the carbs and swap in cauliflower for this fresh take on fried rice. Ginger chicken patties punch up the protein, while quick-pickled cucumbers provide a tangy, fresh crunch. 

What You Get

Cucumber 

Ginger chicken meatball mix (see note below) 

Scallion-ginger sauce 

Frozen mixed vegetables 

Cauliflower rice 

Togarashi (Japanese seasoning) 

What You’ll Need

Rice vinegar or white wine vinegar

Sugar

Salt

Vegetable oil

Eggs (optional)

Soy sauce 

Makes 3 servings

Active Time: 30 minutes 

Total Time: 30 minutes 

Step 1

Thinly slice the cucumber. In a bowl, toss the cucumber with 1 tablespoon rice or white wine vinegar, 1 teaspoon sugar, and a couple of pinches of salt. Let rest until softened.

Step 2

Roll the chicken into meatballs, about 1½ to 2 inches in diameter (you should have 9 meatballs), and flatten slightly to form plump patties. (The mix may be a bit sticky, but you can rub a little oil between your palms.)

Step 3

In a large wok or frying pan over medium-high heat, warm 2 tablespoons vegetable oil. When the oil shimmers, add the patties and cook until browned, 3 to 4 minutes per side. Transfer to a plate and keep warm.

Step 4

Return the pan to the heat and warm 2 tablespoons of the scallion-ginger sauce. Add the frozen vegetables and stir-fry until bright green, about 1 minute longer. Transfer them to the plate with the chicken patties and set aside. 

Step 5

Return the wok to the heat and warm about ¼ cup scallion-ginger sauce and 1 tablespoon vegetable oil. Add the cauliflower rice, stir to coat, then cook undisturbed until crispy and golden on the bottom, 4 to 5 minutes. (If using eggs, push the rice to the sides of the pan to make a hole in the center and add 1 teaspoon vegetable oil, along with 2 lightly-beaten eggs. Scramble until soft curds have formed, 2 minutes.) Return the vegetables to the pan, drizzle with 2 tablespoons soy sauce, and stir to coat and warm through, 1 minute longer. 

Step 6

Heap the fried cauliflower rice into bowls, top with the chicken patties, and a generous mound of pickled cucumber. Sprinkle with the togarashi and serve warm. 

Note: The chicken meatball mix may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.

Contains: eggs, wheat.