This Cauliflower Fried Rice with Chicken is a healthy twist on a classic takeout favorite—perfect for anyone following a paleo lifestyle or just looking to eat clean without sacrificing flavor. Packed with protein, fresh veggies, and savory coconut aminos, it’s a quick and satisfying meal you can whip up in under 30 minutes. The cauliflower rice keeps it light and low-carb, making it ideal for busy weeknights or post-workout refueling. With each bite bursting with garlicky, umami goodness, you’ll forget it’s even good for you!
Ingredients
- 2 cups cauliflower rice
- 6 oz cooked chicken breast, diced
- 1 tbsp coconut oil
- 1/2 cup diced carrots
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 2 tbsp coconut aminos
- 1 egg, beaten
Instructions
- Heat a large skillet or wok over medium heat. Add the coconut oil and allow it to melt and coat the bottom of the pan.
- Add the diced carrots to the skillet and sauté for 3–4 minutes, stirring occasionally, until they begin to soften.
- Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
- Add the cauliflower rice to the skillet and stir well to combine. Cook for 4–5 minutes, stirring frequently, until the cauliflower is tender and slightly golden.
- Push the cauliflower mixture to one side of the skillet and pour the beaten egg into the empty side. Let it cook for about 30 seconds, then scramble it with your spatula until fully cooked through.
- Mix the scrambled egg into the cauliflower rice mixture until evenly distributed.
- Add the diced cooked chicken and coconut aminos to the skillet. Stir everything together and cook for 2–3 more minutes, allowing the chicken to warm through and the flavors to combine.
- Remove the skillet from heat, stir in the chopped green onions, and serve immediately while hot.
Nutritional Information
Calories: 270
Protein (g): 24
Fat (g): 15
Carbohydrates (g): 10
Fiber (g): 3
Sugar (g): 3
Sodium (mg): 370
Storage Instructions
Store any leftover Cauliflower Fried Rice with Chicken in an airtight container in the refrigerator for up to 4 days. For longer storage, transfer to a freezer-safe container and freeze for up to 2 months. Allow the dish to cool completely before storing to prevent condensation and sogginess.
Reheating Instructions
For best results, reheat the dish in a skillet over medium heat for 4–5 minutes, stirring occasionally until heated through. This method helps retain texture and prevents the cauliflower rice from becoming mushy. If using a microwave, place leftovers in a microwave-safe dish and heat in 30-second intervals, stirring in between, until warmed to your liking.
Modifications and Add-ins
For added protein, toss in extra cooked chicken or a handful of cooked shrimp. To boost fiber and micronutrients while staying paleo-friendly, consider including chopped bell peppers, shredded cabbage, or spinach. Mushrooms also add umami and additional B vitamins. You can swap the egg for an extra serving of protein-rich egg whites, or add a second full egg for more richness. All these options enhance flavor and nutrition while keeping the dish aligned with paleo principles.
