Comfort food without the carbs! This Cauliflower Chicken Fried “Rice” is loaded with fresh veggies, and chicken. A healthy one-pan meal everyone will love! The perfect takeout fakeout.
Last week, when I made a rotisserie-style chicken in the Instant Pot, I had TONS leftover. I had been craving pork or chicken fried rice, but I’m trying realllllly hard to eat in during the work week, and Chinese takeout on a Tuesday sounded like a bad idea (because then I’d have leftovers for Wednesday, and um have you ever had takeout fried rice with an egg for breakfast? It is gooood, but also I so don’t need it).
So to satisfy the craving, I made my own fried “rice” at home with leftover chicken, fresh veggies, and cauliflower crumbles in lieu of rice; which makes this Cauliflower Chicken Fried “Rice” low carb/keto, paleo, and whole30 compliant. So really making your own Chinese “rice” at home is a no-brainer.
Of all of the faux rice recipes using cauliflower out there, I love using it to mimic fried Chinese takeout the most. I think it’s because of the ginger, and soy sauce (or coconut aminos if you’re on a Whole 30/Paleo) kind of takes over the flavor profile, which is delicious. Plus, there’s bacon in this, which just adds a layer of flavor and fat to the entire dish.
If you’re craving takeout, but don’t want to waste money eating out, OR are trying to watch what you shove into your mouth, definitely make a batch of this one-pan Cauliflower Chicken Fried “Rice”. Bonus: If you’re using leftover chicken from a whole chicken, this meal will come together in under 20 minutes! That’s less time than it would take to order takeout, and drive to pick it up.
whole30 cauliflower chicken fried rice
- 1 medium head of cauliflower - or an 8-ounce bag of cauliflower crumbles
- 1/2 lb bacon (8 slices) - sugar-free/nitrate free suggested
- 2 large eggs, whisked
- 1 1 inch fresh ginger, peeled and grated - or 1 tbsp dried spice will work too
- 3 cloves garlic, minced
- 2 medium carrots, diced - about 2 cups
- 1/2 cups peas - fresh or frozen
- 4 stalks green onions, thinly sliced
- 2 cups chicken, shredded - precooked or rotisserie
- 1 tablespoon sesame oil
- 3 tablespoons coconut aminos - can also use soy sauce or tamari if not on whole30/paleo
- Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. Alternatively, you can use a bag of cauli crumbles.
- Add bacon to cold skillet, turn heat to medium-high and cook bacon until done. Transfer to a paper towel lined plate. Once cool, roughly chop bacon.
- Using leftover bacon grease, add the eggs and quickly scramble. Transfer the eggs to a plate and set aside. Add the garlic and ginger and cook, stirring constantly, about 1 minute. Add the peas and carrots, scallions and cauliflower. Stir-fry until the vegetables are tender, about 2-3 minutes.
- As the vegetables and protein are cooking, whisk the soy sauce and sesame oil together in a small bowl. Stir the sauce and chicken and bacon, into the cauliflower mixture. Cook an additional minute or 2. Stir the cooked eggs back into the mixture. Serve with additional soy sauce if desired.
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