Thai Cauliflower Rice Stir-Fry with Eggplant, Shitake and Chicken
Serves: 6 servings
  • 4 Tablespoons peanut or stir fry oil
  • 1 small head cauliflower
  • 1 medium eggplant, peeled and cut into ½ inch cubes
  • 6-ounces shitake mushrooms stemmed and chopped into ½ inch pieces
  • 4 garlic cloves, minced
  • 1 (2-inch) piece of ginger, peeled and minced
  • 1 pound ground chicken
  • 3 tablespoons tamari
  • 4 tablespoons fish sauce
  • juice of 1 lime
  • 4 teaspoons agave
  • 1 tablespoon siracha
  • 4 scallions, white and light green parts, thinly sliced
  • ¼ cup chopped basil
  • ¼ cup chopped cilantro
  1. Peel and cube the eggplant and place in a colander and sprinkle with ½ teaspoon salt and set aside for 20 minutes so that the eggplant "sweats" its bitter juices. Pat dry with paper towel.
  2. Meanwhile, pulse the cauliflower in a food processor until texture resembles rice. Transfer to a clean towel or paper towel and press to remove any excess moisture. Set aside.
  3. When eggplant and cauliflower are ready, heat 2 tablespoons oil in a wok or large saute pan over high heat. Add the eggplant and cook, stirring frequently, until browned. Reduce heat and cook until tender, about 5 minutes. Remove to clean plate.
  4. Heat remaining 2 tablespoons oil over medium heat and add the mushrooms, ginger, and garlic and saute for 5 minutes. Add the chicken and cook, breaking the chicken up with a wooden spoon, until cooked through, about 7 minutes.
  5. Meanwhile, in a small bowl, whisk together the tamari, fish sauce, lime juice, agave, and sriracha.
  6. Add 2 cups of cauliflower rice, sauce, scallions, herbs, and cook another 5 minutes.
  7. Add the reserved eggplant, toss to coat and served immediately.
Recipe by Three Hungry Boys at