Whole30 Cauliflower Chicken Fried Rice – a fast, nutritious meal that tastes like take-out, but is free of soy and carbs!
For a quick, satisfying meal that is Whole30 compliant and family-friendly, I love this Cauliflower Chicken Fried Rice. If you haven’t tried riced cauliflower yet, you are missing out! Use it anytime you would normally make white rice for a healthy and practically unnoticeable swap. The first time I made this, my kids gobbled it up without even noticing the rice switch-out!
With a similar texture and mild flavor, cauliflower rice is perfect as a compliment to other ingredients and flavors. In addition to using cauliflower in place of rice, this recipe calls for coconut aminos instead of traditional soy sauce to make this Whole30 compliant. Also, no peas. 🙁 To get dinner ready even faster, use the bagged frozen cauliflower rice. Or simply put chopped cauliflower in the food processor to make your own. Either way, this meal can be on the table in under 20 minutes!
This is a great way to get your take-out fix. Although we love Asian food, we try to avoid take-out due to all the added sodium and MSG. For another Asian inspired Whole30 compliant meal, check out this super popular Asian Chicken Shopped Salad. For a little Indian flair, I also love this Whole30 Chicken Tikka Masala with Cauliflower Rice (made in the Instant Pot!)
Whole30 Cauliflower Chicken Fried Rice - a fast, nutritious meal that tastes like take-out, but is free of soy and carbs!
- 1 cup diced cooked chicken breast
- 3/4 cup finely diced carrots
- 2 green onions (white and green parts, finely chopped
- 1 tablespoon avocado oil
- 1 12 oz. bag cauliflower rice
- 1 teaspoon chopped ginger
- 1 teaspoon minced garlic
- 1/2 teaspoon black pepper
- 3-4 tablespoons coconut aminos
- 1 egg, beaten
Preheat a large skillet over medium high heat. Add avocado oil.
Add carrots and green onions and cook, stirring, for 3-4 minutes, or until carrots begin to soften.
Add cauliflower rice, ginger, and garlic and stir well to combine. Push mixture to outside edges of pan and pour beaten egg into the center. Scramble the egg, cooking and stirring for another 3 minutes.
Add chicken, coconut aminos, and black pepper. Stir and cook for 1-2 minutes. Add additional coconut aminos and pepper to taste.