*Whole30 Cauliflower Chicken Fried Rice (Gluten Free Paleo Keto) – 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. I am totally hooked on using coconut aminos everywhere I would normally use soy sauce. This healthy swap still provides salty, rich flavor but without the soy and sodium.
To get dinner ready even faster, look for bagged cauliflower rice in the produce and frozen sections of your grocery store. 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!
Cauliflower Chicken Fried Rice Variations
- For a vegetarian option, just leave out the chicken.
- Substitute small shrimp or pork for the chicken.
- Serve topped with sriracha for a spicier version.
- Add frozen green peas in the final couple minutes of cooking (for non-Whole30).
This is a great way to get your take-out fix while still eating clean. 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 or these Whole30 Egg Roll Bowls. 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 (Gluten Free Paleo Keto)
- 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.
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