Always looking for ways to change up chicken and keep it healthy, I wondered how to make chicken fried cauliflower rice. I wrote down a recipe and decided to try the below. It was so good. If I made this again, I would add steamed broccoli and a drizzle of Sriracha. Also, I did not have scallions so i used finely diced purple onion. I always add a bit more seasoning to my recipes but, I recommend you start with the measurements and go from there.
2 T olive or avocado oil
1/2 cup diced onion
1 clove garlic, minced
1 t fresh ginger, minced
2 cup cooked shredded or diced chicken – you can add or subtract dependent on the number of servings you need. I used 4 grilled chicken thighs.
4 t soy sauce – coco aminos if you’re eating whole 30
1 pound riced cauliflower-i put mine in the instant pot for 2 minutes and would put it on 1 minute next time to keep a little more texture.
1 tablespoon chili paste-optional
2 large eggs
1/2 c chopped scallions
Heat oil in large skillet or wok over med heat. Add the onion and cook, stirring often until translucent. Add garlic, ginger and chicken to the pan and continue cooking for 2 minutes. Add the cauliflower to the skillet and season with 3 teaspoons (1 tablespoon) of soy sauce and chili paste. Stir well and cook for 3 minutes or until cauliflower has softened. Push the cauliflower rice to the side of the pan and crack the eggs into the empty space in the pan. Season with 1 t soy sauce and scramble. When eggs are cooked through, stir the eggs into the rice. Remove from heat and stir in scallions. If you like shiracha, finish it with a drizzle. Let me know what you think if you try it.
