CHICKEN CAULIFLOWER FRIED RICE (WHOLE 30, PALEO, KETO)
This Chicken Cauliflower Fried Rice has all the flavor of your favorite Chinese takeout without all the guilt. It is made with fresh, real ingredients that leave you feeling satiated and good about your food selections. Plus, it is a one pot recipe - so that means minimal dishes!
Equipment
- large pan
- plate or cutting board to shred chicken
Ingredients
- 2-3 lbs chicken
- 3 cups frozen cauliflower rice
- 2 eggs
- 1 cup white or yellow onion
- 3/4 cup coconut aminos (separate 1/2 & 1/4)
- 1/2 cup chopped carrots
- 1/3 cup green onions
- 1/2 cup peas
- 2 tbsp olive oil extra virgin
- 1 tsp red wine vinegar
Instructions
- Turn stove onto medium heat, place pan on stove, and place 1 tbsp of EVOO in your pan
- Place chicken in pan and cook until 165 degrees internally or until there is no pink. Once the chicken is almost done cooking, place 1/4 cup of coconut aminos in the pan to let the chicken soak in some of that flavor
- Remove chicken from pan and add carrots & onions into the pan
- Simultaneously, shred chicken with two forks and cook down the carrots and onions until soft
- Add cauliflower rice into pan and break down if still frozen and just mix everything you have in your pan together evenly
- Add in your peas, EVOO, and red wine vinegar and mix in evenly
- Scrape all over your pan contents over to the one side of the pan, and place your two eggs into the pan and scramble QUICK!
- Once you have them scrambled, mix them in with everything else
- Add back in your chicken and pour in the rest of your coconut aminos into the pan
- Let simmer for a few minutes or until you feel the coconut aminos has been absorbed well
- Top with green onions, use salt/pepper as needed, and ENJOY!