Chicken Cauliflower Fried Rice (Paleo and Low-Carb)

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

Ingredients:

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

How?

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.

Thank you so much for dropping by!

Wish to much love and appreciation,