Cauliflower Fried Rice with Chicken (Whole30 and Paleo Friendly)

Cauliflower Fried Rice with Chicken (Whole30 and Paleo Friendly)

A flavorful takeout-style cauliflower fried rice with chicken and vegetables. Quick and easy, toddler-approved, low carb, Whole30 and paleo friendly.

•  Course Main Course
•  Cuisine American, Asian
•  Keyword cauliflower, chicken, fried rice
•  Prep Time 5 minutes
•  Cook Time 20 minutes
•  Total Time 25 minutes
•  Servings 4 servings
•  Calories 300 kcal

Ingredients

• 3 large eggs whisked
• salt
• 1 cup green onions sliced, 2 tablespoon dark greens reserved
• 2 garlic cloves minced
• 1/2 tablespoon fresh ginger minced
• 4 cups cauliflower rice
• 4-5 tablespoons soy sauce If Whole30 or paleo, do not use. See note 1
• 1/4 teaspoon red pepper flakes
• 1 pound chicken breast chopped into very small pieces
• 1 1/2 - 2 cup mixed vegetables Like peas, carrots, and snow peas. If Whole30 or paleo, see note 2
• 1/2 tablespoon rice vinegar See note 3
• 2 tablespoons + 1 teaspoon sesame oil
• Sesame seeds for garnish

Instructions

1. Heat 1 teaspoon sesame oil in a large skillet or wok over medium-high heat. Pour in the whisked eggs and cook without stirring until fully cooked on one side, about 15-30 seconds. Season with salt and flip in large pieces with a spatula. Cook until just cooked through on the other side, about 15 seconds, then transfer to a cutting board. Let cool slightly then roughly chop into small pieces.
2. Return skillet to stove and pour in 1 tablespoon sesame oil over medium heat. Add green onion and cook, stirring frequently, until the green onions have softened, about 2 minutes. Add the ginger and garlic and cook, stirring constantly, until fragrant, about 30 seconds.
3. Season the chicken with plenty of salt, then add to skillet with onions, garlic, and ginger. Stir fry for 2 minutes or until chicken is mostly opaque. Add vegetables and cook, stirring regularly, until just becoming tender, about 2-4 minutes. Simmer until most of the liquid from cooking the vegetables evaporates, another minute or so.
4. Add remaining 1 tablespoon sesame oil to the pan, then add the cauliflower rice and stir about 3-5 minutes or until rice begins to soften.
5. Stir in cooked egg, soy sauce or coconut aminos, red pepper flakes, and rice vinegar; stir well and simmer until most liquid has evaporated.
6. Spoon into serving bowls and garnish with remaining 2 tablespoons sliced green onions and sesame seeds.

Recipe Notes

Note 1 

If on Whole30 or paleo, use 2 tablespoons coconut aminos plus more salt instead of soy sauce. Omit soy sauce altogether. Also consider adding a glug of sugar-free fish sauce to the mixture when the coconut aminos go in.

Note 2

If on Whole30 or paleo, do not use green peas. However, snow peas are OK on Whole30.

Note 3

If on Whole30, make sure your rice vinegar has no added sugar. Rice vinegar itself is compliant but it is frequently found "seasoned," which almost always has non-compliant ingredients.

Nutrition Facts

Cauliflower Fried Rice with Chicken (Whole30 and Paleo Friendly)

Amount Per Serving

Calories 300Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Cholesterol 195mg65%

Sodium 1238mg54%

Potassium 1050mg30%

Carbohydrates 11g4%

Fiber 3g13%

Sugar 4g4%

Protein 33g66%

Vitamin A 500IU10%

Vitamin C 83.7mg101%

Calcium 84mg8%

Iron 2.5mg14%

* Percent Daily Values are based on a 2000 calorie diet.

Source:https://40aprons.com/cauliflower-fried-rice-chicken/#wprm-recipe-container-19038