Cauliflower Fried Rice with Chicken

Cauliflower stands in for rice in this remake of the takeout favorite. This veggie-based rice can be found in the refrigerated section of your supermarket’s produce department or in the frozen aisle. You can also make your own by pulsing cauliflower florets in the food processor until the pieces reach the size of rice grains.
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Cauliflower Fried Rice with Chicken recipe

Cauliflower Fried Rice with Chicken

This recipe is a great way to use up leftovers – sub in any leftover meats you have (if cooked, simply chop and add in Step 4 with the vegetables) or vegetables you have on hand and want to use up. 

  • Duration
  • Prep Time
  • 6Servings

Ingredients

  • 2 tbsp ghee or avocado oil, divided
  • 2 6-oz boneless, skinless chicken breasts, cut into cutlets
  • 2 large eggs, beaten
  • 2 tbsp toasted sesame oil + additional as needed
  • 1 yellow onion, diced
  • 4 green onions, sliced thinly on the diagonal
  • 1 tbsp peeled and minced ginger
  • 2 cloves garlic, minced
  • 1 head broccoli, cut into very small florets (about 2 cups)
  • 1 carrot, diced
  • 1 cup shiitake mushrooms, stemmed and diced
  • 4 cups riced cauliflower (aka cauliflower rice), fresh or frozen (NOTE: No need to thaw if using frozen.) 3 tbsp coconut aminos + additional as needed
  • toasted sesame seeds, for garnish

Preparation

1. In a large sauté pan or wok on medium-high, heat one-half of ghee. Add chicken and cook until golden underneath, 3 to 4 minutes. Flip and continue cooking until cooked through, 3 to 4 minutes more. Transfer to a cutting board; 30 cut into ½-inch chunks.

2. To pan, add eggs and scramble until cooked through. Remove from pan and set aside.

3. To pan, add sesame oil and remaining one-half of ghee. Add yellow onion and sauté for 3 minutes, until softened. Add green onion, ginger and garlic and cook 1 minute, until fragrant.

4. Add broccoli, carrot and mushrooms and sauté until softened, about 4 minutes. Add riced cauliflower and coconut aminos and toss until heated through. Return chicken and eggs to pan. Add additional coconut aminos or sesame oil, to taste. Sprinkle with sesame seeds.

Nutrition Information

  • Serving Size: 1/6 of recipe
  • Calories: 221
  • Carbohydrate Content: 12 g
  • Cholesterol Content: 102 mg
  • Fat Content: 14 g
  • Fiber Content: 4 g
  • Protein Content: 16 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 197 mg
  • Sugar Content: 6 g
  • Monounsaturated Fat Content: 4 g
  • Polyunsaturated Fat Content: 4 g