Craving takeout but want to keep it paleo? This Cauliflower Fried Rice with Chicken delivers all the flavor of your favorite fried rice—without the grains or soy. Light yet filling, it’s packed with colorful veggies, tender chicken, and savory, sesame-kissed flavor. Quick to throw together and endlessly customizable, this one-pan wonder is perfect for a satisfying paleo lunch or dinner.
Ingredients
- 1 small head cauliflower, riced (about 3 cups)
- 1/2 lb chicken breast, diced
- 1 cup mixed vegetables (e.g. carrots, bell pepper, peas—omit peas if strict paleo)
- 2 eggs, beaten
- 2 tablespoons coconut aminos
- 2 teaspoons sesame oil (optional for flavor)
- 2 tablespoons avocado or coconut oil
- 2 green onions, sliced
Instructions
- Prep the cauliflower: Rice cauliflower by pulsing florets in a food processor until rice-sized, or use pre-riced cauliflower.
- Cook the chicken: In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add chicken and cook until browned and cooked through, about 5–6 minutes. Remove from pan and set aside.
- Scramble the eggs: Add a bit more oil to the pan, then pour in the beaten eggs. Scramble briefly until just set. Remove and set aside with the chicken.
- Sauté veggies: Add remaining oil and the mixed vegetables to the pan. Cook for 3–4 minutes, until tender-crisp.
- Add cauliflower rice: Stir in the cauliflower rice and cook for 5–7 minutes, stirring occasionally, until slightly golden and tender.
- Combine everything: Return the chicken and eggs to the pan. Add coconut aminos and sesame oil, stirring well to combine and heat through.
- Finish and serve: Top with sliced green onions and serve hot—great with a lime wedge or a sprinkle of crushed red pepper for a kick.
Storage and Reheating Instructions
Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat until hot, or microwave in 1-minute intervals, stirring in between.
Substitutions and Variations
- No chicken? Use shrimp, beef strips, or keep it vegetarian with extra veggies.
- Egg-free version: Skip the eggs and toss in cashews or chopped avocado for richness.
- Add ginger or garlic: Stir-fry with a bit of fresh minced ginger or garlic for added depth.
- Bulk it up: Add shredded cabbage or mushrooms for more texture and volume.
This clean, crave-worthy dish proves you can have your fried rice and eat paleo too—satisfying, savory, and ready in no time.
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