It looks like fried rice, it tastes like fried rice, but this simple cauliflower fried rice is a whole lot healthier and just as tasty. 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.
Organic coconut aminos (available at many grocery stores, health food stores, and online) and a touch of dry sherry give it authentic flavor. If you are preparing this with kids in mind, you can skip the sherry.
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.
Chicken and Cauliflower Fried Rice
This Chicken and Cauliflower Fried Rice is a healthier take on a favorite!
- 2 lb. raw lean ground chicken breast
- 5 Tbsp. organic coconut aminos divided use
- 1 Tbsp. dry sherry wine
- 1 clove garlic finely chopped
- Hot water
- 2 medium carrots chopped
- 1 cup fresh or frozen green 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
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, carrots, and green onions; cook, stirring frequently, for 2 minutes, or until heated through.
Divide evenly into eight serving bowls; garnish evenly with green onion.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
• You can substitute liquid aminos (or soy sauce) for coconut liquid aminos.
• Cauliflower rice may be found at your favorite grocery store. Substitute 2 bags (12-oz. each) for the heads of cauliflower.
Photo by Kirsten Morningstar