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.
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)
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
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!
Coach Nicole “TwyFit” Twyman