Fried rice used to be a staple in my house, and now that I no longer eat any grains, it doesn’t mean that I still can’t have it! If you haven’t tried cauliflower “rice” yet, it tastes nearly identical to the real thing. You’ll only wish you’d tried it sooner! Don’t be put off if you’re not a big cauliflower fan, something happens when it’s transformed into “rice,” and it’s truly amazing! I actually only liked cauliflower roasted until I tried making it into “rice.”
I can hardly tell the difference between cauliflower “rice” and regular white rice, plus you have the added bonus that you get an extra vegetable and way less carbs! If you love fried rice, I really think you’ll love this recipe! Feel free to make this recipe your own and add any veggies you’d like. Happy cooking!
- 1 tbsp coconut oil
- 1 medium head of cauliflower, riced**
- 1 – 1.5lbs boneless, skinless chicken thighs, trimmed of excess fat and cut into bite sized pieces
- 1 small onion, diced
- 1 medium carrot, peeled and diced into ½” pieces (about ¾ cup)
- ½ bell pepper, diced into ½” pieces
- 1 cup of thinly sliced mushrooms
- 2 eggs, beaten
- 1/3 cup coconut aminos
- 1/8 tsp fish sauce
- Salt & pepper to taste
- 3 tbsp green onion, chopped
- 1 tbsp toasted sesame seeds (optional)
** You can “rice” the cauliflower two different ways – 1. Chop the cauliflower into small pieces and pulse in your food processor until it looks similar to rice in size. OR 2. If you don’t have a food processor, you can use a box grater to grate the cauliflower.
- In a small bowl, mix together the coconut aminos and fish sauce. Set aside.
Melt the coconut oil over medium heat in a large skillet. Once the oil has melted and the pan is hot, add the chicken to the pan. Sauté the chicken for 2-3 minutes, or until it is mostly cooked through.
Add the onion and carrots to the pan and sauté for 2 minutes. Add the bell pepper and mushrooms to the pan, and sauté for another 2 minutes.
Add the cauliflower “rice” and cook for 5-6 minutes, stirring occasionally.
Add the coconut amino mixture to the pan and mix well. Push the “rice” to the outsides of the pan, creating a “pit” in the center. Pour the eggs into the “pit” and scramble until cooked through.
Once the eggs are cooked, add the green onion to the pan and stir the “rice” until all of the ingredients are combined. Top with sesame seeds and enjoy!