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–+ servings
Cauliflower Chicken Fried Rice in a bowl with chop sticks next to a dish of scallions and linen napkin.

Cauliflower Chicken Fried Rice {Gluten Free, Soy Free}

Katie AdamsKatie Adams
This healthy, vegetable loaded dish is easy to make and filled with toasty, umami fried rice flavor.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Asian
Servings 5
Calories 345 kcal

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.

Nutrition

Calories: 345kcalCarbohydrates: 19gProtein: 30gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 254mgSodium: 773mgPotassium: 938mgFiber: 4gSugar: 5gVitamin A: 426IUVitamin C: 76mgCalcium: 75mgIron: 2mg
Keyword cauliflower rice, easy, healthy, skillet meal
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