Paleo Cauliflower Fried Rice
This paleo-friendly cauliflower fried rice is a quick and satisfying meal, packed with vegetables and a savory sauce. It's a great way to enjoy the flavors of traditional fried rice without grains or soy. Ideal for a weeknight dinner.
An original recipe by Forkin
- Total time
- 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 371 kcal
Allergen information: may contain eggs, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 pcscauliflower, riced
- 450 gchicken breast, cut into 1/2 inch (1.3 cm) pieces
- 2 tbspsesame oil
- 0.5 pcsyellow onion, diced
- 1 pcscarrot, finely diced
- 3 clovegarlic, minced
- 0.5 cupfrozen peas
- 2 pcseggs, beaten
sauce
- 0.25 cupcoconut aminos
- 1 tbsprice vinegar
- 1 tspginger, grated
garnish
- 2 pcsgreen onion, sliced
Equipment
wok · large skillet · food processor · whisk
The method
Step by step
- 1
Prepare the cauliflower by cutting it into florets and pulsing in a food processor until it resembles rice grains. Alternatively, use pre-riced cauliflower.
About 5 min
Cook’s note: Do not over-process the cauliflower, or it will become mushy.
- 2
In a small bowl, whisk together the coconut aminos, rice vinegar, and grated ginger for the sauce. Set aside.
About 1 min
- 3
Heat half of the sesame oil in a large skillet or wok over medium-high heat. Add the chicken breast and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
About 7 min
Cook’s note: Avoid overcrowding the pan to ensure the chicken browns nicely.
- 4
Add the remaining sesame oil to the skillet. Add the yellow onion and carrot and cook for 3-4 minutes until slightly softened.
About 4 min
- 5
Stir in the minced garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 6
Add the riced cauliflower to the skillet and stir-fry for 3-5 minutes, until tender-crisp.
About 5 min
Cook’s note: Cook the cauliflower until it's just tender, but still has a slight bite.
- 7
Push the cauliflower to one side of the skillet, creating a space in the center. Pour the beaten eggs into the cleared space and scramble until cooked.
About 2 min
- 8
Stir the scrambled egg into the cauliflower mixture. Add the cooked chicken and frozen peas to the skillet.
About 1 min
- 9
Pour the prepared sauce over the entire mixture and toss to combine, cooking for 1-2 minutes to heat through.
About 2 min
- 10
Garnish with sliced green onion before serving.
Per serving
Nutrition
- Calories
- 370.5kcal
- Protein
- 42.7g
- Carbs
- 17.6g
- Fat
- 14.4g
- Fibre
- 5.1g
- Sugar
- 7.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover cauliflower fried rice in an airtight container in the refrigerator.
Reheat in a skillet over medium heat or in the microwave until warmed through.
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