Sous Vide Cauliflower Chicken Fried Rice

Name a better bowl of veggies? I’ll wait.

Author

Cole Wagoner

Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oregon, to a small town in Alabama. The only thing missing seemed to be the glorious abundance of grub he’d previously enjoyed, which took a bit more of a drive to find in his new neck of the woods. So began Cole’s journey for the perfect kitchen tool companion to help him recreate food experiences from the comfort of his home, while snapping epic food photos along the way, and that journey has ultimately landed him in the Anova Kitchen

Prep Time: 00:00

Recipe Time: 04:00

Temperature : 140F / 60C

Ingredients

• 12 oz chicken breast
• 12 oz frozen riced cauliflower
• 1.5 cups frozen peas/carrots
• 3-4 tablespoons soy sauce
• 1 teaspoon garlic powder
• 2 tablespoons sesame oil
• Sliced green onion/scallions

Directions

1. Set Anova Sous Vide Precision Cooker to 140F / 60C
2. Season chicken with salt and place in ziplock bag
3. Place in water bath and sous vide 4 hours

Finishing Steps

1. Remove chicken from bag. Shred or dice.
2. Add sesame oil to hot pan, immediately add cauliflower and peas/carrots. Cook until softened and rice has some browning.
3. Add garlic powder and soy sauce to pan and stir to combine.
4. Stir in chicken and garnish with green onion.