Tuesday, September 27, 2011

Cauliflower Fried Rice with Chicken

Cauliflower Chicken Fried "Rice"

My Paleo twist on the Chinese-style fried rice!  A fast and simple recipe to make use of leftover veggies and meat.  Eat it as a meal, or as a side.  This dish is full of flavor either way!

Most of the time spent making this dish is during prep.  What I like to do is chop up all the ingredients beforehand, so when it comes time to actually make the dish, it is very quick.  Feel free to add/remove any veggies listed below.  Other great vegetables to use are: mushrooms, peppers, green beans, asparagus, spinach, etc.  Same goes with the meat.  Ground beef or ground pork also works too!

This dish yields approximately 2-3 servings.


  • 1lb Organic Free-Range Chicken, chopped into little pieces
  • 1 Tbsp fresh Ginger, minced
  • 1 Jalapeno, finely chopped (for those of you who like spicy)
  • 3-4 Green Onion stalks, finely chopped (1 for the meat, remaining for the combo)
  • 4-5 cloves of Garlic, finely chopped (2 for the meat, 2-3 for the combo)
  • 2 Tbsp Coconut Aminos (1 for the meat, 1 for the combo), Wheat-Free Tamari also works
  • 1 carrot, finely chopped
  • 2 handfuls of broccoli florets, finely chopped
  • 3 Eggs (4 if you really like eggs)
  • 1 Head of Cauliflower
  • 1 Vidalia Onion, finely chopped
  • 2 Tbsp fresh Cilantro, finely chopped
  • 1 handful of Slivered Almonds (or chopped), optional
  • Macadamia Nut Oil (or whatever oil you prefer)
  • Cayenne (Red) Pepper
  • Salt and Pepper

  1. Gather all ingredients.  Finely chop up the cilantro, Vidalia onion, jalapeno, green onion, carrot, broccoli, and any other vegetable, or be lazy like me and buy them pre-chopped at Whole Foods.  Also chop up the chicken into small pieces.
  2. Chop the cauliflower into florets.  Remove the stems.  Make sure the cauliflower florets are dry before placing them into the Food Processor.  Pulse the florets until you get rice-like consistency.  Place aside.

    2. One head of cauliflower will yield a lot of "rice!"
  3. Toast the almonds in the oven.  Remember to shake them a couple times.  Remove from oven and set side.
  4. Heat ~1 Tbsp of Macadamia Nut Oil over medium heat with ~2 cloves worth of minced garlic, and the 1 Tbsp of minced ginger.  Add in the chicken and chopped jalapenos.  Season with 1 Tbsp of coconut aminos, salt, pepper, and cayenne pepper.  When the chicken is almost done, add in 1 stalk of chopped green onions.  Set aside when chicken is fully cooked.
    3. Cooking the chicken.
  5. In the same frying pan, with the leftover oils, saute the veggies until they are slightly firm.  Season with salt and pepper.  Remove from heat and set aside.
  6. Crack eggs into a bowl and mix in a little bit of coconut aminos, salt and pepper.  Beat well.  Then using the same frying pan, cook the eggs until they are almost cooked.  Set aside and cut or slice the egg up a bit.
    4. Cooked veggies, eggs, and chicken.  Chopped green onions and cilantro.  Toasted almonds.
  7. Microwave the cauliflower "rice" on HIGH for 3 minutes.  Stop and stir the cauliflower 3-5 times in between.
  8. While the cauliflower is in the microwave, in the Wok, heat ~3 Tbsp of Macadamia Nut Oil and saute the chopped onion and remaining (~2-3 cloves) of minced garlic over medium heat.
  9. Once the onion is tender, add in the cauliflower and some salt and pepper.  Cook until cauliflower begins to slightly brown (approximately 10 minutes).
    5. The cauliflower is beginning to brown.
  10. On low heat, add in the cooked chicken mixture, cook veggies, and eggs and mix.  Add in 1 Tbsp of coconut aminos and keep mixing.  Then add the green onion and mix.  Finish off by adding the toasted almonds and chopped cilantro.  Remove from heat.
  11. Serve and enjoy!
6. Cauliflower fried "rice" with chicken.

Eat alone or with more meat.  It also taste great with the Vietnamese Minced Pork

Related Cauliflower Recipes: Paleo Cauliflower "Couscous" | Indian-style Cauliflower Fried "Rice"