Cauliflower Fried Rice with Chicken (Whole30 and Paleo Friendly)
mylifeinbalancegroup.com/cauliflower-fried-rice-chicken/A flavorful takeout-style cauliflower fried rice with chicken and vegetables. Quick and easy, toddler-approved, low carb, Whole30 and paleo friendly.
Recipe Makes (Approximate): servings
Ingredients
- 3 large eggs (whisked)
- salt
- 1 cup green onions (sliced, 2 tablespoon dark greens reserved)
- 2 garlic cloves (minced)
- ½ tablespoon fresh ginger (minced)
- 4 cups cauliflower rice
- 4-5 tablespoons soy sauce (If Whole30 or paleo, do not use. See note 1)
- ¼ teaspoon red pepper flakes
- 1 pound chicken breast (shredded or chopped into very small pieces)
- 1 ½ - 2 cup mixed vegetables (Like peas, carrots, and snow peas. If Whole30 or paleo, see note 2)
- ½ tablespoon rice vinegar (See note 3)
- 2 tablespoons + 1 teaspoon sesame oil
- Sesame seeds (for garnish)
Instructions
- Heat 1 teaspoon sesame oil in a large skillet or wok over medium-high heat. Pour in the whisked eggs and cook without stirring until fully cooked on one side, about 15-30 seconds. Season with salt and flip in large pieces with a spatula. Cook until just cooked through on the other side, about 15 seconds, then transfer to a cutting board. Let cool slightly then roughly chop into small pieces.
- Return skillet to stove and pour in 1 tablespoon sesame oil over medium heat. Add green onion and cook, stirring frequently, until the green onions have softened, about 2 minutes. Add the ginger and garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Season the chicken with plenty of salt, then add to skillet with onions, garlic, and ginger. Stir fry for 2 minutes or until chicken is mostly opaque. Add vegetables and cook, stirring regularly, until just becoming tender, about 2-4 minutes. Simmer until most of the liquid from cooking the vegetables evaporates, another minute or so.
- Add remaining 1 tablespoon sesame oil to the pan, then add the cauliflower rice and stir about 3-5 minutes or until rice begins to soften.
- Stir in cooked egg, soy sauce or coconut aminos, red pepper flakes, and rice vinegar; stir well and simmer until most liquid has evaporated.
- Spoon into serving bowls and garnish with remaining 2 tablespoons sliced green onions and sesame seeds.
Recipe Notes
Note 1
If on Whole30 or paleo, use 2 tablespoons coconut aminos plus more salt instead of soy sauce. Omit soy sauce altogether. Also consider adding a glug of sugar-free fish sauce to the mixture when the coconut aminos go in. Note 2
If on Whole30 or paleo, do not use green peas. However, snow peas are OK on Whole30. Note 3
If on Whole30, make sure your rice vinegar has no added sugar. Rice vinegar itself is compliant but it is frequently found "seasoned," which almost always has non-compliant ingredients.
If on Whole30 or paleo, use 2 tablespoons coconut aminos plus more salt instead of soy sauce. Omit soy sauce altogether. Also consider adding a glug of sugar-free fish sauce to the mixture when the coconut aminos go in. Note 2
If on Whole30 or paleo, do not use green peas. However, snow peas are OK on Whole30. Note 3
If on Whole30, make sure your rice vinegar has no added sugar. Rice vinegar itself is compliant but it is frequently found "seasoned," which almost always has non-compliant ingredients.
Nutrition Information (Approximate)
Calories: 300calProtein: 33gFat: 13gSaturated Fat: 2gCholesterol: 195mgSodium: 1238mgPotassium: 1050mgTotal Carbs: 11gFiber: 3gSugar: 4gNet Carbs: 8gVitamin A: 500IUVitamin C: 83.7mgCalcium: 84mgIron: 2.5mg
https://mylifeinbalancegroup.com/cauliflower-fried-rice-chicken/