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Cauliflower Fried Rice with Chicken (Whole30 and Paleo Friendly) Recipe

Name: Cauliflower Fried Rice with Chicken (Whole30 and Paleo Friendly)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
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)

40 Aprons

A flavorful takeout-style cauliflower fried rice with chicken and vegetables. Quick and easy, toddler-approved, low carb, Whole30 and paleo friendly.

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)

Method

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.

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