Name: Chicken Cauliflower Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 head cauliflower; 6 skinless and boneless chicken thighs, diced; 1 tablespoon coconut oil; 3 cloves garlic, minced; 1″ ginger root, grated; 3 spring onions, diced; 1 carrot, peeled and diced; 3/4 cup green peas, fresh or frozen; 3 tablespoons soy sauce, tamari or coconut aminos; 2 tablespoons sesame oil; 2 eggs, whisked; To Serve: spring onions, sesame seeds, hot sauce

Chicken Cauliflower Fried Rice

Author: Stephanie Kay

This chicken cauliflower fried rice recipe calls for chicken thighs because I think they provide better flavour, but chicken breasts would work just as well.

Author: Stephanie Kay
Prep Time: 10 minutes
Cook Time: 15
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Dinner
Cuisine: American

Units Scale

Ingredients

1 head cauliflower
6 skinless and boneless chicken thighs, diced
1 tablespoon coconut oil
3 cloves garlic, minced
1” ginger root, grated
3 spring onions, diced
1 carrot, peeled and diced
3/4 cup green peas, fresh or frozen
3 tablespoons soy sauce, tamari or coconut aminos
2 tablespoons sesame oil
2 eggs, whisked
To Serve: spring onions, sesame seeds, hot sauce

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Instructions

Cut cauliflower into chunks and add to a food processor to make cauliflower rice.
In a skillet on medium heat, add coconut oil and add diced chicken and cook for 4-5 minutes until cooked through. Remove from pan and set aside.
In the same pan, add whisked eggs and scramble gently. You want to leave them a little soft and runny as they will be heated again later. Remove from pan and set aside.
In the same pan, add spring onions and carrots and sautee for 2-3 minutes until tender. Add ginger and garlic and cook for another 1-2 minutes until fragrant.
Add cauliflower rice to the pan and cook for another 2-3 minutes for help soften the cauliflower. Add chicken and peas to the pan, and stir through to combine.
As the cauliflower mixture cooked, combine soy sauce and sesame oil in a small dish and whisk together. Pour into the pan and stir to ensure it is well incorporated with the cauliflower rice.
Stir the scrambled eggs back into the mixture, and season to taste as needed.
Garnish with extra spring onions, sesame seeds and hot sauce to serve.
Enjoy!

Nutrition

Serving Size: 1 serving
Calories: 499 calories
Sugar: 8 grams
Fat: 23 grams
Carbohydrates: 21 grams
Fiber: 7 grams
Protein: 54 grams

Find it online: https://kaynutrition.com/chicken-cauliflower-fried-rice/