If you’re into Chinese food and also like to watch your carbs, then you’re going to love this Chicken Cauliflower Fried Rice!
It’s paleo, low-carb, grain and soy free!
Instead of using soy sauce, I’m using coconut aminos which is made from the coconut sap. It tastes very similar to soy sauce with a slight sweet taste at the end. It’s delicious.
Feel free to swap chicken for any other protein of your choice: ground beef, shrimp or use both for a Surf and Turf version of this Chicken Cauliflower Fried Rice 😉
Oh! And if you’re wondering what’s wrong with soy.
Well, I try to avoid it as much as possible because it affects hormonal balance and here in The States, we consume it way too much. You see soy lecithin as a preservative in most food packages.
If you got questions about soy, drop a comment below.
With that being said, continue scrolling to check out this simple and yummy Chicken Cauliflower Fried Rice.
Qǐng màn yòng (Bon appetit in Chinese 😜)
Chicken Cauliflower Fried Rice (Paleo and Low-Carb)
Serves: 3 peeps
- 1 medium-size cauliflower
- 1 lb. chicken thighs
- 1/4 cup green onions (chopped)
- 1 cup frozen carrots and peas
- 2 eggs
- 2 tbsp butter + 1/2 tbsp olive oil
- Sea salt + pepper, to taste
- 1 tsp garlic powder
- 2 tbsp coconut aminos
- Chop chicken into small cubes and season with sea salt and pepper.
- In a large pan, melt 1 tbsp of butter with olive or avocado oil. (Adding a little bit of oil prevents butter from burning.)
- Cook chicken for about 10 minutes or until fully cooked. Set a aside.
- Coarsely chop cauliflower, transfer to a food processor and pulse a few times until you get a rice-like consistency. Don’t blend it too much, unless you want cauliflower puree.
- In a large pan (or use the same you used to cook the chicken) over medium heat, melt the remaining butter and cook cauliflower together with carrots and peas for 5 minutes. Stir frequently to cook evenly. Add more butter if necessary.
- Add green onions and cook chicken, cook for 2 more minutes.
- In a bowl, beat eggs with a little bit of sea salt. Melt a little bit of butter in a small skillet over medium heat and pour eggs. Cook the omelette 3 minutes per side. Let cool down a bit and then chop into small squares (they same size shown on the pic).
- Mix eggs and cooked chicken together with cauliflower rice and season with coconut aminos. Adjust seasonings to your liking.
I hope your tastbuds get thrilled with this recipe. Remember to tag @nakedflavors whenever you cook my recipes. It makes me so happy when I see you enjoying Naked Flavors’ creations.
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