Cauliflower Fried Rice with Chicken
Cauliflower stands in for rice in this remake of the takeout favorite.
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This veggie-based rice can be found in the refrigerated section of your supermarket’s produce department or in the frozen aisle, but why buy small, pricy packages when you can make a batch of your own? Pulsing cauliflower florets in a food processor allows for the vegetable pieces to break down to the size of rice grains. Sautéing this creates a delicious fried rice that pairs well with most anything – but we recommend chicken, green onions, broccoli and ginger.
Plus, 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.
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 for garnish
- 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
Preparation
- 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.
- To pan, add eggs and scramble until cooked through. Remove from pan and set aside.
- 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.
- 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.
Related: Whole30 Chicken Enchilada Casserole
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