DinnerMain Course

Paleo Cauliflower Fried Rice

Name: Paleo Cauliflower Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 1 pcs cauliflower riced; 450 g chicken breast cut into 1/2 inch pieces; 2 tbsp sesame oil; 0.5 pcs yellow onion diced; 1 pcs carrot finely diced; 3 clove garlic minced; 0.5 cup frozen peas; 2 pcs eggs beaten; 0.25 cup coconut aminos; 1 tbsp rice vinegar; 1 tsp ginger grated; 2 pcs green onion sliced

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

Gluten-free

Allergen information: may contain eggs, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 pcscauliflower, riced
450 gchicken breast, cut into 1/2 inch 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

75%Score

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

Storage

Store leftover cauliflower fried rice in an airtight container in the refrigerator.

Reheating

Reheat in a skillet over medium heat or in the microwave until warmed through.