Go Back
+ servings
A white bowl of cauliflower fried rice with chicken, peas, carrots with a grey linen and silver chopsticks to the side

Cauliflower Fried Rice with Chicken (Whole30 and Paleo Friendly)

A flavorful takeout-style cauliflower fried rice with chicken and vegetables. Quick and easy, toddler-approved, low carb, Whole30 and paleo friendly.
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Yield:4 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.

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.
 

Nutrition

Calories: 300kcal | Protein: 33g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 195mg | Sodium: 1238mg | Potassium: 1050mg | Total Carbs: 11g | Fiber: 3g | Sugar: 4g | Net Carbs: 8g | Vitamin A: 500IU | Vitamin C: 83.7mg | Calcium: 84mg | Iron: 2.5mg