Cauliflower Fried Rice with Chicken
A healthy, Paleo-friendly dish featuring cauliflower rice, tender chicken, and colorful veggies. This low-carb, gluten-free recipe is flavorful, easy to make, and perfect for lunch!
Equipment
- 1 Large skillet or wok
- 1 Food processor optional (if making cauliflower rice from scratch)
- 1 Cutting board and knife
- 1 Spatula
Ingredients
Ingredients
For the Fried Rice
- 1 medium head of cauliflower or 4 cups cauliflower rice
- 2 tbsp coconut oil or avocado oil
- 2 garlic cloves minced
- 1 small onion diced
- 1 cup diced carrots
- 1 cup peas optional if not strictly Paleo
- 3 eggs lightly beaten
- ¼ cup coconut aminos Paleo-friendly soy sauce alternative
- Salt and pepper to taste
For the Chicken
- 1 lb 450g chicken breast, diced into bite-sized pieces
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper to taste
Optional Garnish:
- 2 green onions chopped
- Sesame seeds
Instructions
Instructions
- Prepare the Cauliflower Rice:
- Remove the leaves and stem from the cauliflower. Break it into florets.
- Place the florets in a food processor and pulse until they resemble rice grains. Set aside.
Cook the Chicken
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Season the diced chicken with garlic powder, smoked paprika, salt, and pepper.
- Add the chicken to the skillet and cook for 6-8 minutes until golden brown and fully cooked. Remove from the skillet and set aside.
Sauté the Vegetables
- In the same skillet, heat 2 tablespoons of coconut oil over medium heat.
- Add the minced garlic, diced onion, and carrots. Sauté for 3-4 minutes until the vegetables are slightly softened.
Cook the Cauliflower Rice
- Add the prepared cauliflower rice to the skillet with the vegetables. Stir well to combine.
- Push the mixture to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix them into the cauliflower rice.
Add Seasoning and Chicken
- Pour the coconut aminos over the cauliflower rice and mix well.
- Return the cooked chicken to the skillet and stir until everything is evenly coated and heated through.
Serve and Garnish
- Transfer the cauliflower fried rice to serving plates.
- Garnish with chopped green onions and sesame seeds, if desired. Serve hot and enjoy!
Notes
Nutrition Facts (Per Serving):
- Calories: 320
- Protein: 30g
- Fat: 15g
- Carbohydrates: 12g
- Fiber: 4g
- Sugar: 3g
- Sodium: 450mg