Chicken and Cauliflower Fried Rice
It looks like fried rice, it tastes like fried rice, but this simple dish is a lot healthier than fried rice. By swapping out rice and replacing it with cauliflower, you cut calories and carbs, and sneak more veggies into the meal. Ground chicken gives it a boost of protein. You could also skip the ground chicken and stir in leftover cooked chicken breast instead.
This cauliflower fried rice recipe makes servings for a whole week, so it’s perfect for meal prep! Or, freeze unused portions in individual bags or containers for quick dinners when you don’t have time to cook.
- 1 lb. raw lean ground chicken
- 5 tbsp. organic coconut aminos, divided use
- 1 tbsp. dry sherry
- 1 clove garlic, finely chopped
- Hot water
- 2 medium carrots, chopped
- 1 cup fresh (or frozen) peas
- 2 medium heads cauliflower, cut into bite-sized pieces
- 2 tbsp. extra-virgin organic coconut oil, divided use
- 4 large eggs, lightly beaten
- 4 green onions, thinly sliced, reserve a small amount of the greens for garnish
Here are your instructions:
Combine chicken, 1 tbsp. coconut aminos, sherry, and garlic in a medium bowl; mix well. Set aside for 30 minutes.
Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place carrots in steamer basket; cook for 2 to 3 minutes.
Add peas; cook for 2 to 3 minutes, or until tender-crisp and peas are bright green. Place in ice water bath to stop cooking process. Set aside.
Place half of cauliflower in food processor; pulse until cauliflower is chopped into pieces about the size of rice. Repeat with the other half. Set aside.
Heat 1 tbsp. oil in large nonstick skillet over medium-high heat.
Add chicken mixture; cook, stirring frequently to break chicken into small pieces, for 4 to 6 minutes, or until chicken is no longer pink. Remove from pan. Set aside.
Add remaining 1 Tbsp. oil; heat, over medium-high heat.
Add cauliflower and remaining 4 Tbsp. coconut aminos; cook, stirring frequently, for 2 to 4 minutes.
Make a well in the middle of the cauliflower mixture. Add eggs; cook, stirring frequently in the well, for 2 to 3 minutes, or until eggs start to set.
Mix eggs into cauliflower mixture. Add chicken, carrot mixture, and green onions; cook, stirring frequently, for 2 minutes, or until heated through.
Divide evenly into eight serving bowls; garnish evenly with green onion.