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Chicken Fried Rice

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Okay, show of hands…who has heard of Whole30? Now who has tried Whole30? Yes, I am slow to catch on to the latest trends! I have tried Atkins in the past, and played with some Paleo recipes so the premise is not shocking to me, but dang it’s restrictive!! This Chicken Fried Rice is me trying out some of my favorite recipes with a Paleo/Whole30 spin on them…..

Chicken Fried Rice that is better than takeout and much healthier since you can adjust the ingredients to fit your dietary needs! cookingwithcurls.com

I was actually a bit surprised last week when I noticed that Pinterest had tagged my Slow Cooker Adobo Chicken and Mexican Style Shredded Beef {Instant Pot} as Paleo. I had never even thought about it, lol. Well if I like those recipes, I’m sure there are others that can easily be modified, right?

An easy Chicken Fried Rice recipe that is worth skipping the takeout for! cookingwithcurls.com

My biggest issue with Paleo is that most recipes are modified with avocado, banana, and coconut cream. I am allergic to all three!! But as I was looking through the official Whole30 cookbook I realized that it wouldn’t be a big issue….but I’m not ready to start before the holidays. Can you imagine being a food blogger trying to restrict all forms of grains and sugar through the holidays? No thank you!!

How to make Chicken Fried Rice:

Option 1 – With a food processor:

Place chunks of cauliflower into the bowl of a food processor, and pulse. Do not over fill, you want even “rice” sized chunks not a puree.

Option 2 – With a box grater:

Carefully grate the chunks of cauliflower to create your “rice”. Watch your finger tips and finger nails!

Place cauliflower rice in a medium saucepan with olive oil, salt, and pepper. Cover and cook over medium heat until heated throughout, about 3 to 5 minutes…..

Chicken Fried Rice rice cookingwithcurls.com

Remove lid, fluff with a fork, and set aside.

Heat 1 Tablespoon of oil in a wok over high heat. Add the green onions and garlic. Stir and cook for one minute until fragrant…..

Chicken Fried Rice onions cookingwithcurls.com

Add beaten eggs and scramble until set…..

Chicken Fried Rice eggs cookingwithcurls.com

Push eggs to the outside edge of the wok, and add 1 more Tablespoon of oil. Add the rice and stir-fry to combine with the eggs…..

Chicken Fried Rice add rice cookingwithcurls.com

Add the chicken and carrots*, and toss to combine. Add the coconut aminos**, salt and black pepper and toss to combine……

Chicken Fried Rice stir cookingwithcurls.com

Serve with garnished with chopped green onions and sprinkled with sesame oil…..

There is no reason to feel guilty about eating this Chicken Fried Rice, especially if you follow the Whole30 and Paleo options! cookingwithcurls.com

Now wasn’t that easy? It would have taken longer to drive to a Chinese restaurant, order, wait, and drive home than it did to create this yummy Chicken Fried Rice. 🙂

Notes:

  • *Place carrots in a microwave safe bowl. Add 1 Tablespoon of water and cook {covered with plastic wrap} in the microwave on HIGH for 3 minutes. Drain and set aside.
  • **To make non-paleo/Whole30 – substitute soy sauce/tamari for the coconut aminos, and reduce amount of salt that you use.
  • Unlike soy sauce, coconut aminos are not salty. In fact they are kind of sweet, so add as much salt as you feel you need based on your tastes. I do not like the taste of salt, so I use less than a teaspoon in the entire recipe…but that’s just me.
  • Substitute two cups of Steamed Rice for the cauliflower rice if you do not want Whole30/Paleo.
  • I still do not understand why peas are not allowed, but I left them out and doubled my normal amount of diced carrots.

Some additional Stir Fry recipes for you to try:

Enjoy!!

Chicken Fried Rice that is better than takeout and much healthier since you can adjust the ingredients to fit your dietary needs! cookingwithcurls.com

Chicken Fried Rice

Chicken Fried Rice that is better than takeout and much healthier since you can adjust the ingredients to fit your dietary needs!
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Course: Main Course
Cuisine: Asian
Keyword: chicken, rice, cauliflower, recipe, whole 30, paleo, healthy
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 274kcal
Author: Lisa Johnson

Ingredients

  • 1 large head cauliflower (cut into chunks cut into golf ball size chunks)
  • 2 Tablespoons olive oil
  • sea salt and black pepper (to taste)
  • 2 Tablespoons oil
  • 2 whole green onions (sliced)
  • 1 large clove garlic (minced)
  • 2 large eggs (lightly beaten)
  • sea salt and black pepper (to taste)
  • ½ pound cooked chicken breast (shredded)
  • 1 cup carrots (cooked*)
  • 2 Tablespoons coconut aminos (sub tamari or soy sauce for non-paleo/whole30)
  • toasted sesame oil (to taste)

Instructions

  • With a food processor-
    Place chunks of cauliflower into the bowl of a food processor, and pulse. Do not over fill, you want even "rice" sized chunks not a puree.
  • With a box grater-
    Carefully grate the chunks of cauliflower to create your "rice". Watch your finger tips and finger nails!
  • Place cauliflower rice in a medium saucepan with olive oil, salt, and pepper. Cover and cook over medium heat until heated throughout, about 3 to 5 minutes.
  • Remove lid, fluff with a fork, and set aside.
  • Heat 1 Tablespoon of oil in a wok over high heat. Add the green onions and garlic. Stir and cook for one minute until fragrant.
  • Add beaten eggs and scramble until set.
  • Push eggs to the outside edge of the wok, and add 1 more Tablespoon of oil.
  • Add the rice and stir-fry to combine with the eggs.
  • Add the chicken and carrots, and toss to combine.
  • Add the coconut aminos, salt and black pepper and toss to combine.
  • Serve with garnished with chopped green onions and sprinkled with sesame oil.

Notes

  • *Place carrots in a microwave safe bowl. Add 1 Tablespoon of water and cook {covered with plastic wrap} in the microwave on HIGH for 3 minutes. Drain and set aside.
  • **To make non-paleo/Whole30 – substitute soy sauce/tamari for the coconut aminos, and reduce amount of salt that you use.
  • Unlike soy sauce, coconut aminos are not salty.  In fact they are kind of sweet, so add as much salt as you feel you need based on your tastes.  I do not like the taste of salt, so I use less than a teaspoon in the entire recipe…but that’s just me.
  • Substitue two cups of Steamed Rice for the cauliflower rice if you do not want Whole30/Paleo.
  • I still do not understand why peas are not allowed, but I left them out and doubled my normal amount of diced carrots.

Nutrition

Calories: 274kcal | Carbohydrates: 4g | Protein: 21g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 141mg | Sodium: 269mg | Potassium: 282mg | Sugar: 1g | Vitamin A: 5480IU | Vitamin C: 1.9mg | Calcium: 33mg | Iron: 1.1mg

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One Comment

  1. YES! THIS IS HAPPENING. Happening I tell you! I made cauliflower fried “rice” with beef and it kicked butt… So I can only imagine what chicken would be like!

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