Cauliflower Rice BiBimBap
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
For Cauliflower Rice:
  • 1 head cauliflower, stem removed and cut into large florets/chunks
  • 2 tbsp oil
  • ⅛ cup water
  • ½ tsp salt
For Chicken
  • 1 lb chicken thighs (skinless boneless)
  • 2 tbsp sesame oil
  • 1 tbsp red chili paste
  • 2 tsp soy sauce
  • 1 tsp rice vinegar
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • Salt to taste
Toppings:
  • Sesame oil 1 tbsp + more as needed
  • 1 bunch asparagus, trimmed
  • 4 cups spinach
  • 2 cups shitake mushrooms
  • 3 cups bean sprouts
  • 1 bunch green onions, chopped
  • 4 eggs
Optional Serving
  • Soy Sauce
  • Hot sauce
  • Black Sesame Seeds
Instructions
Cauliflower Rice
  1. In a food processor add your cauliflower chunks and process until grain like substance forms.
  2. Next in a large pan with cover over medium high heat add your cauliflower rice, water, oil & salt. Mix together and cover with top. Let cook for about 8 minutes, stirring every minute or so until desired texture is reached. Set aside.
Chicken
  1. First lightly salt, pepper & garlic powder both sides of chicken.
  2. Next in a large pan add your sesame oil over medium high heat. Add your chicken. Cover and cook for 6-8 minutes. Turn chicken over and cook for an additional 6-8 minutes.
  3. Next turn down heat to low, add your chili paste, soy sauce & rice vinegar. Carefully toss chicken, beings sure to coat both sides with chili paste mix. Do this for about one minute. Slice into ½" wide strips and set aside.
For the toppings
  1. In a medium pan add 1 tbsp sesame oil over medium high heat. Next add your asparagus and cook for about 8-10 minutes or until desired texture is reached (some crunch). Remove from pan and set aside.
  2. Return pan back to heat and add your mushrooms and a little oil (if needed). Cook for about 3 minutes, stirring frequently. Remove from pan and set aside.
  3. Return pan back to heat and add your spinach. Cook just until wilted, stirring constantly about 2 minutes. Remove from heat, set aside.
  4. Return pan back to heat and add your bean sprouts (as well as oil if needed). Cook for about 1 - 2 minutes. Remove from heat and set aside.
  5. Return pan back to heat. Add a little oil and crack four eggs, trying not to allow whites to touch each other. Fry until whites are almost done cooking, leaving yolk runny. Carefully remove and set aside.
Assembly
  1. Assemble each bowl with some rice, topped with each slices of chicken, sautéed vegetables & an egg. Sprinkle a little bit of sesame seeds on top, and serve with soy sauce / hot sauce. Before eating mix together with utensil and then devour.
Recipe by My Lavender Blues at https://mylavenderblues.com/healthy-cauliflower-rice-bibimbap/