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