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…..

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?

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!!

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…..

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…..

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.
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.

I am not going to lie to you, that is gluten-free Tamari that you see in the wok. Since I am allergic to coconut, coconut aminos would be a really bad idea. No, I did not know this back when I first created the Paleo Shrimp Fried Rice or the Paleo Chicken Stir-Fry, but now I do so I am going to have to get creative with future recipes, lol

Enjoy!!

Print recipe

Serves	3 to 4
Prep time	15 minutes
Cook time	15 minutes
Total time	30 minutes
Meal type	Main Course

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

Ingredients

1 Large head of cauliflower (cut into chunks cut into golf ball size chunks)
2 Tablespoons olive oil
sea salt & ground pepper
2 Tablespoons safflower oil
2 Whole green onions (sliced)
1 Large clove fresh garlic (minced)
2 Large eggs (lightly beaten)
sea salt & ground pepper
1/2 Pound cooked chicken breast (shredded)
1 cup diced carrots (cooked*)
2 Tablespoons coconut aminos**
toasted sesame oil (to taste)

Directions


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.