It looks like fried rice, it tastes like fried rice, but this simple dish is a lot healthier than fried rice. By swapping out rice and replacing it with cauliflower, you cut calories and carbs, and sneak more veggies into the meal. Ground chicken gives it a boost of protein. You could also skip the ground chicken and use ground turkey or even seasoned shrimp!
This cauliflower fried rice recipe makes servings for a whole week, so it’s perfect for meal prep! Or, freeze unused portions in individual bags or containers for quick dinners when you don’t have time to cook.
Ingredients:
1 lb. raw lean ground chicken (insert your protein preference diva, I will be trying shrimp next)
5 Tbsp. organic coconut aminos, divided use (I used plain Liquid Aminos (see picture below))
1 Tbsp. dry sherry (Optional, I didn’t use this and it tasted fab without it)
1 clove garlic, finely chopped (I used minced garlic)
Hot water
2 medium carrots, chopped
1 cup fresh (or frozen) peas
2 medium heads cauliflower, cut into bite-sized pieces
2 Tbsp. extra-virgin organic coconut oil, divided use
4 large eggs, lightly beaten
4 green onions, thinly sliced, reserve a small amount of the greens for garnish
Preparation:
1. Combine chicken, 1 Tbsp. coconut aminos, sherry, and garlic in a medium bowl; mix well. Set aside for 30 minutes.
2. Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place carrots in steamer basket; cook for 2 to 3 minutes.
3. Add peas; cook for 2 to 3 minutes, or until tender-crisp and peas are bright green. Place in ice water bath to stop cooking process. Set aside.
4. Place half of cauliflower in food processor: pulse until cauliflower is chopped into pieces about the size of rice. Repeat with the other half. Set aside. (I did this step manually, even though I have a food processor. I used a grater.)
5. Heat 1 Tbsp. oil in large nonstick skillet over medium-high heat.
6. Add chicken (or your protein of choice) mixture; cook, stirring frequently to break chicken into small pieces, for 4 to 6 minutes, or until chicken is no longer pink. Remove from pan. Set aside.
7. Add remaining 1 Tbsp. oil; heat, over medium-high heat.
8. Add cauliflower and remaining 4 Tbsp. coconut aminos; cook, stirring frequently, for 2 to 4 
minutes.
9. Make a well in the middle of the cauliflower mixture. (This was actually pretty cool to do, LOL) Add eggs; cook, stirring frequently in the well, for 2 to 3 minutes, or until eggs start to set.
10. Mix eggs into cauliflower mixture. Add chicken, carrot mixture, and green onions; cook, stirring frequently, for 2 minutes, or until heated through.
11. Divide evenly into eight serving bowls; garnish evenly with green onion.
You WILL NOT miss the grains in this dish!
I will try it next with shrimp and again with salmon.
Definitely a new mainstay for my meal prep each week!
If you try this recipe, please leave a comment below and let us know how you like it!
Stay Fit, Stay Fyne, Stay Fab divas!
xoxoxo,
Coach Nicole “TwyFit” Twyman
This is an excellent Recipe and it not only looks great it taste great!! I will definitely incorporate this in my bi-weekly menu for my family!
Thank you for sharing diva!!
Great idea! So creative!
Thank you!!
WOW
Shopping my ingredients as I type:-)
awesome!!!!! Enjoy it girl
OMG! This is a great recipe! I was kind of skeptical about the cauliflower because I’m not a huge fan of it, but this tastes really good. I added red pepper flakes and Chinese Five Spice blend (star anise, cloves, cinnamon, fennel, black pepper) to kick it up a few notches. Next time, I’m going to roast the cauliflower until it’s really golden brown before adding everything else. This carboholic approves!
YAYYYY !! Thank you for sharing diva
Great review
Good morning and Happy Monday! back to the grind. really love this cauliflower rice…. I won’t go back.
Very good website – bookmarked