Go Back
Print
Cauliflower Fried Rice

Chicken and Cauliflower Fried Rice

This Chicken and Cauliflower Fried Rice is a healthier take on a favorite!

Course Main Course
Cuisine Chinese
Keyword cauliflower fried rice
Prep Time 50 minutes
Cook Time 18 minutes
Total Time 1 hour 8 minutes
Servings 8 servings, approx. ⅔ cup each
Calories 283 kcal
Author Openfit

Ingredients

  • 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

Instructions

  1. Combine chicken, 1 Tbsp. coconut aminos, sherry, and garlic in a medium bowl; mix well. Set aside for 30 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. Heat 1 Tbsp. oil in large nonstick skillet over medium-high heat.
  6. 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.
  7. Add remaining 1 Tbsp. oil; heat, over medium-high heat.
  8. Add cauliflower and remaining 4 Tbsp. coconut aminos; cook, stirring frequently, for 2 to 4 minutes.
  9. 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.

  10. Mix eggs into cauliflower mixture. Add chicken, carrots, and green onions; cook, stirring frequently, for 2 minutes, or until heated through.

  11. Divide evenly into eight serving bowls; garnish evenly with green onion.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.