Cauliflower Chicken Fried Rice

Update: This recipe was originally published in 2017 and has been republished with all new photos.

Are you on board with cauliflower rice yet? This Chicken Fried Cauliflower Rice is my favorite way to enjoy it. (Pineapple Cauliflower Rice is a close second.)

This dish is very reminiscent of a classic fried rice with a few modifications.

It’s Whole 30 compliant, Paleo, gluten free, grain free, and dairy free (egg isn’t dairy, y’all).

Cauliflower can be quickly blended to create a rice-like texture.

You can even find riced cauliflower in most grocery store now! I’d still recommend throwing it in the blender because I prefer smaller pieces than what I’ve seen in those cauliflower rice bags though.

Instead of soy sauce I’m using Coconut Aminos. Have you tried it before? You can buy it at most natural food stores and it looks so much like soy sauce. The flavor is remarkably similar too but much milder. And there’s a lot less salt! I use it as a marinade for everything these days.

Traditional fried rice often includes peas. I’ve swapped those out for diced green beans along with carrots and onions. I like to soften the onion but leave the green beans and carrots pretty crunchy. It’s a really nice contrast to the soft “rice”.

This recipe includes three eggs. Don’t you hate when you have to pick through fried rice to find the eggs? I do. More eggs please! I wanted the eggs to be a prominent part of this dish and they are.

I’ve included chicken which means this dish is hearty enough to enjoy for dinner. You and always leave the chicken out and make it as a side dish too.

Cauliflower Chicken Fried Rice Ingredients

• Olive oil or avocado oil: We’re sautéing the chicken and veggies in a little oil to get it perfectly tender.
• Chicken breasts: We’re using boneless skinless chicken breasts or boneless chicken thighs (if you’d prefer dark meat) in this rice. To save cooking time you can also purchase store-bought rotisserie chicken or leftover cooked chicken. These are great options to make your life even easier! Just add the cooked shredded chicken at the end.
• Green beans:
• Carrots: We’re dicing the carrots so you get some in every bite.
• White or yellow onion: You can use white onion or yellow onion in this easy entree.
• Minced garlic: You can mince your own garlic or use a jarred variety.
• Eggs:
• Head of cauliflower or cauliflower rice: The key ingredient is of course cauliflower! Fresh or frozen cauliflower rice both work. I keep bags of riced cauliflower in my freezer so that’s what I usually use. You’re welcome to pulse cauliflower florets in a food processor to create your own rice if you have the extra time.
• Coconut aminos or soy sauce: Coconut aminos is a great soy sauce substitute (of course you can use soy sauce if you prefer). It’s slightly sweet and contains a lot less sodium. Low sodium soy sauce also works well.
• Seasonings:
• Green onion:

How to Make Cauliflower Chicken Fried Rice

How to Store Leftovers

How to Serve Cauliflower Chicken Fried Rice

5 from 8 votes

Cauliflower Chicken Fried Rice

By Christina

This cauliflower chicken fried rice is a lightened up version of a classic fried rice. So flavorful and hearty! Plus it's gluten free, dairy free, and Whole30!

Prep: 5 minutes mins

Cook: 25 minutes mins

Total: 30 minutes mins

Servings: 4 people

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Ingredients 

1x2x3x

• ▢ 2 tablespoons olive or avocado oil
• ▢ 1 pound chicken breasts, skinless and boneless
• ▢ 1 cup green beans, diced
• ▢ ½ cup carrots, diced
• ▢ ½ white or yellow onion, diced
• ▢ 2 tablespoons garlic, minced
• ▢ 3 eggs
• ▢ 1 head of cauliflower or 2 cups cauliflower rice
• ▢ ½ cup coconut aminos or soy sauce
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon black pepper
• ▢ ¼ cup green onions

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Instructions 

• Add your olive oil to a large skillet and heat to medium high heat.
• Add the chicken breasts. Saute chicken until browned and cooked through. Approximately 4 to 5 minutes per side.
• Remove the chicken from the pan and set aside.
• Reduce heat to medium.
• In the same pan (with all the juices and brown bits from cooking the chicken) add your onions. Cook for approximately 3-5 minutes until onions are translucent.
• Add your green beans, carrots, and garlic to the pan. I like to leave the green beans and carrots a little crunchy so I prefer to give them a quick saute for about 3 minutes. You can cook them longer if you want them soft.
• In a separate bowl whisk the eggs then pour into the pan. Stir. They’ll cook quickly (maybe 2 minutes).
• To create the “rice” chop the cauliflower florets into large chunks and place in a high powered blender. Blend until cauliflower is a very small rice-like texture.
• Slice up your cooked chicken.
• Add the chicken, cauliflower rice, Coconut Aminos, salt, garlic powder, and black pepper to the pan and stir. Cover for 3-5 minutes and then remove from heat. The cauliflower rice cooks very quickly!
• Add additional salt, pepper, and Coconut Aminos to taste. Garnish with green onions and serve!

Notes

You can use 2 cups of store-bought riced cauliflower to save time if you prefer. I find that the cauliflower isn’t riced as small I prefer when I buy those bags so I recommend still giving it a quick blend.

Nutrition

Calories: 369kcal, Carbohydrates: 14g, Protein: 41g, Fat: 14g, Saturated Fat: 3g, Cholesterol: 231mg, Sodium: 1526mg, Potassium: 915mg, Fiber: 2g, Sugar: 3g, Vitamin A: 3155IU, Vitamin C: 22.7mg, Calcium: 63mg, Iron: 1.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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