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Chicken cauliflower fried rice recipe (2/9/16)

Posted: 8:41 AM, Feb 09, 2016
Updated: 2016-02-09 17:08:02Z

CHICKEN CAULIFLOWER FRIED RICE
Ingredients
½ cup of water   
1/4 cup sesame oil
2 cups of peas   
6 green onions, sliced
2 cups cubed chicken   
2 cloves garlic, minced
1 large carrot, chopped  
20 ounces of shredded cauliflower
6 tablespoons soy sauce  
2 eggs, beaten

Stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. Drain and discard water.
Heat 2 tablespoons sesame oil in a wok over medium-high heat. Cook and stir chicken in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. Transfer chicken to a plate.
Heat remaining 2 tablespoons sesame oil the wok. Sauté green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. Add cauliflower; cook and stir until cauliflower is a tender but firm to the bite, 4 to 5 minutes.

Stir chicken, peas, and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.
Move chicken-cauliflower mixture to one side of the wok; pour beaten eggs onto empty side. Scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the chicken-cauliflower mixture, breaking up any large chunks.

TOMATO MOZZARELLA SKEWERS

1 pint cherry tomatoes
3/4 ounce fresh basil
4 ounces (cherry-sized) mozzarella
1 tablespoon pesto, optional
1 to 3 teaspoons olive oil, optional
Sea salt and fresh ground black pepper

Wash and dry the tomatoes. Fold a large basil leaf around the tomato, then spear on a 4-inch long skewer or toothpick. Add a mozzarella ball to the toothpick. Repeat.
If desired, whisk the pesto with enough olive oil to form a thin sauce and drizzle over the skewers. Sprinkle a little sea salt and pepper over them.

SEARED ORANGE GLAZE SNAPPER

7 oz. Snapper Fillet
3 oz. Haricot Vert
Salt and White Pepper

For the Glaze
2 cups Orange Juice
1 ½ tbsp. Honey
1 tbsp. Canola  oil
1 Shallot Sliced
2 Sprigs Thyme
1 ½ tbsp. Cornstarch mixed with 1 tsp of water
Pinch of Salt

In a hot pan add the canola oil and shallots and sauté until translucent. Add in orange juice, honey and thyme and bring to a boil for 3 minutes.  Briskly stir in cornstarch mixture and allow to thicken.  Strain through a fine mesh sieve and reserve.

For the Snapper:
Season the snapper fillet to your liking and spray with a light coating of pan spray on both sides.  Sear in a non-stick skillet at medium high heat on the fleshy side first for 3 minutes. Carefully turn fish over and sauté for an additional 2-3 minutes or until a toothpick inserted into the thickest part goes through without any resistance.  Blanch the haricot verts in salted boiling water until they turn bright green and become just tender 3-4 minutes.