With the exception of thawing the chicken thighs, this is somewhat of a last minute plan for dinner today.
Chicken Shawarma and Cauliflower Fried Rice
Both of these are courtesy of Nagi from RecipeTin Eats. As you're aware I've made and posted the Shawarma many times. The Fried Rice is a recent addition since she posted the video a week or two ago.
Today, rather than the usual boneless, skinless thighs, these are bone in and skin on. In the marinade for an hour or so -
While the chicken is doing its thing, I riced a head of cauliflower using the food processor -
Some of the veggies for the Fried Rice: Diced Carrots, a Poblano Pepper and Red Bell Pepper -
The chicken thighs grilling indirect on the Golden's -
Out on the Blackstone, the Cauliflower Fried Rice is prepared. Along with the cut up veggies I added frozen corn and peas. The sauce for this consists of Mirin, Oyster Sauce, Soy Sauce and Sesame Oil -
Thighs are coming along -
The rice is starting to look like Fried Rice -
No time to make homemade Naan today, so store bought will do -
Dinner is served -
As usual, the Chicken Shawarma is always a winner. If you've not tried Cauliflower Fried Rice or Cauliflower Rice for tha matter, give it a try! I think it's faster to make than regular rice, although the ricing does take a few minutes. I've got a small food processor so this needs to be done in batches as the container quickly fills up.
As far as taste and texture, you'd be hard pressed to tell this from fried rice. Any time I buy a head of cauliflower, I now have an additional option when preparing it. One thing I forgot to add this time was the scrambled egg which is mixed in. Last time I made this I needed to use two CI skillets on the stove and I remembered the egg. But dealing with multiple skillets was a pain so tonite it was prepared on the Blackstone. Next time I'll remember all the ingredients!
As always, thanks for checking out this post!
Regards,
-lunchman
Chicken Shawarma and Cauliflower Fried Rice
Both of these are courtesy of Nagi from RecipeTin Eats. As you're aware I've made and posted the Shawarma many times. The Fried Rice is a recent addition since she posted the video a week or two ago.
Today, rather than the usual boneless, skinless thighs, these are bone in and skin on. In the marinade for an hour or so -
While the chicken is doing its thing, I riced a head of cauliflower using the food processor -
Some of the veggies for the Fried Rice: Diced Carrots, a Poblano Pepper and Red Bell Pepper -
The chicken thighs grilling indirect on the Golden's -
Out on the Blackstone, the Cauliflower Fried Rice is prepared. Along with the cut up veggies I added frozen corn and peas. The sauce for this consists of Mirin, Oyster Sauce, Soy Sauce and Sesame Oil -
Thighs are coming along -
The rice is starting to look like Fried Rice -
No time to make homemade Naan today, so store bought will do -
Dinner is served -
As usual, the Chicken Shawarma is always a winner. If you've not tried Cauliflower Fried Rice or Cauliflower Rice for tha matter, give it a try! I think it's faster to make than regular rice, although the ricing does take a few minutes. I've got a small food processor so this needs to be done in batches as the container quickly fills up.
As far as taste and texture, you'd be hard pressed to tell this from fried rice. Any time I buy a head of cauliflower, I now have an additional option when preparing it. One thing I forgot to add this time was the scrambled egg which is mixed in. Last time I made this I needed to use two CI skillets on the stove and I remembered the egg. But dealing with multiple skillets was a pain so tonite it was prepared on the Blackstone. Next time I'll remember all the ingredients!
As always, thanks for checking out this post!
Regards,
-lunchman
