Gluten Free, Dairy Free, Soy Free, Low Calorie, Low Carb Option
This healthy, low calorie, vegetable loaded dish is easy to make and filled with toasty, umami fried rice flavor. It's a complete meal in a bowl that is gluten free, soy free and ready in only 35 minutes!
Why I Love This Recipe
This delicious skillet meal is quick to make, coming together in only 35 minutes. Cauliflower Chicken Fried Rice is a vegetable loaded, nutrient packed dish filled with cauliflower, peas, corn, and onions. Additionally, lean, tender chicken breasts cooked in sesame oil add toasty, nutty, and meaty flavor to this Asian inspired recipe.
Finally, Cauliflower Chicken Fried Rice is coated in a simple 5 ingredient sauce. This homemade sauce is the secret ingredient that adds the bright, savory burst of umami flavor to this wholesome twist on traditional restaurant style fried rice.
Tips for frozen cauliflower rice
If you have time, set the frozen cauliflower rice out to thaw at the beginning of the day. You have to allow the excess liquid to evaporate from this ingredient while cooking to prevent a soggy dish. So, the more frozen the rice is, the longer it takes to cook. You can also place the bag under warm running water for 2-3 minutes for a quicker thaw.
Protein options
Moreover, you can swap out the protein in this meal if you prefer. Shrimp, chicken thighs, steak, pork chops, or pulled pork would also be delicious in this dish. You could also skip the protein and the fish sauce and double up on veggies for a yummy Asian inspired side dish or vegetarian meal.
Make this dish low carb friendly
Omitting corn decreases the carbs to 15g carbs and 11g net carbs per serving for a low carb friendly dish.
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📖 Recipe
Cauliflower Chicken Fried Rice {Gluten Free, Soy Free}
Equipment
- 1 Large skillet
- 1 medium skillet
- 1 small bowl
- 1 small measuring pitcher
- 1 fork or small whisk
- measuring cups and spoons
- 1 slotted spoon or kitchen tongs
- 1 wooden spoon or silicone spatula
Ingredients
Sauce
- ¼ cup coconut aminos
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
Eggs
- 1 tablespoon coconut oil
- 6 eggs
- 1 tablespoon coconut aminos
Fried "Rice"
- 1 tablespoon coconut oil
- 1 teaspoon sesame oil
- 1 lb boneless skinless chicken breasts bite sized diced
- 1 medium onion small diced
- ¼ teaspoon salt plus extra pinches to season meat
- 2 12 oz bags frozen cauliflower rice
- ½ cup frozen peas
- ½ cup frozen corn
Optional Garnish
- sriracha sauce
- sliced scallions
Instructions
- Set the bags of cauliflower rice out to thaw. In a small bowl or small measuring pitcher add the sauce ingredients: coconut aminos, sesame oil, rice vinegar, lime juice, and fish sauce. Whisk together and set aside.
- Add 1 tablespoon coconut oil to a medium skillet over MEDIUM-LOW heat. In a medium bowl whisk together eggs and coconut aminos. When oil is melted add egg mixture and cook about 5 minutes. Remove to a plate and break apart into bite sized pieces. Meanwhile...
- Add coconut oil and sesame oil to a large skillet over MEDIUM heat. Seasoned diced chicken with 2-3 pinches of salt. When oil is melted and very warm, add diced chicken in a single layer giving each piece some breathing room to brown. Cook 1-2 minutes on the first side then flip and cook an additional 1 minute. Remove with tongs or a slotted spoon to a medium bowl to catch accumulated juices. It's ok to have some remaining pink in the middle as it will continue to cook in a later step.
- In the same skillet, add diced onion and 2 pinches of salt. If skillet seems dry add additional coconut oil ½ tablespoon at a time. Sauté until tender, about 3-5 minutes. Add frozen cauliflower, peas, and corn. Sauté until tender, heated through and most of the liquid from the frozen cauliflower has evaporated, about 8-10 minutes.
- Add chicken with accumulated juices back into the pan and stir until combined.
- Add sauce mixture and stir until fully combined. Cook until chicken is no longer pink and dish is heated through about 3 minutes. Serve warm with a drizzle of sriracha sauce, sliced scallions, or additional coconut aminos.
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