Fried rice is loved in my house and by swapping out rice for cauliflower ‘rice,’ it becomes completely guilt-free and a great way to use up left-over veggies! Try this and you’ll never want mediocre fried white rice again!
Makes 6 servings
1 (12 oz) pkg. organic cauliflower rice, thawed if frozen
2 chicken thighs, cooked and diced (organic preferred)
2 eggs (organic preferred)
1/2 cup frozen peas (organic preferred)
1/2 cup carrot, diced (organic preferred)
3 green onions, sliced (including greens, organic preferred)
2 cloves garlic, finely minced
1 tsp. red chili flakes (optional)
3 Tbsp. fresh cilantro, chopped (organic preferred)
4 Tbsp. olive or avocado oil
3 Tbsp. coconut aminos
2 tsp. siracha
1 tsp. sesame oil
Combine coconut aminos, sriracha, and sesame oil in a small container, stir and set aside.
Heat a large cast-iron skillet to medium heat. Crack eggs into a bowl and whisk. Add 2 Tbsp. oil to the heated skillet and pour the eggs in. Scramble until just set, remove from heat and set aside. Increase heat to med-high. Add remaining 2 Tbsp. oil to the pan and sauté carrots and peas about 3 minutes. Add bag of cauliflower rice and cook through. Add garlic, scrambled eggs and diced chicken and sauté all together about 5 minutes. Add green onion, cilantro and sauce and mix all ingredients together well. Taste and season as needed. Remove from heat and serve!
If you like spice, a fantastic addition to this is my amazing chili oil drizzled on top.
Options: This recipe is so adaptive and you can add anything you like here – celery, water chestnuts, more onion, more spice, no spice, mushrooms, anything!
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