When is fried rice not actually rice, but a giant bowl of vegetables that tastes like fried rice? When it’s made with cauliflower “rice,” duh. This version doesn’t have gluten or starch, and lemme tell you, you won’t miss it.
If available at your grocery store, buy two bags of pre-made cauliflower “rice” to cut down on prep time.
Chicken Cauliflower Fried Rice
- 1/2 cup almonds, crushed into pieces
- 5 tablespoons coconut oil
- 1 pound chicken breasts, cubed in 1/2-inch pieces
- Salt and pepper for seasoning
- 1/4 teaspoon red pepper flakes
- 3 teaspoons gluten free soy sauce (or coconut aminos)
- 1 teaspoon grated fresh ginger
- 1/2 medium onion, chopped
- 2 stalks celery, chopped
- 1/2 cup chopped baby carrots
- 8 ounces Cremini or baby bella mushrooms, loosely chopped
- 1/2 cup peas
- 1/3 cup dried cranberries
- 1 head of cauliflower, grated into rice
- 2 eggs
- 1 teaspoon fish sauce
Preheat oven to 350 degrees. Spread crushed almond pieces on a foil lined baking sheet evenly. Bake in oven 5-8 minutes until lightly toasted, being careful not to burn. Remove from oven and set aside.
In a medium sauté pan, heat 2 of the tablespoons of coconut oil on medium high heat. Cook the chicken pieces until done, about 7-10 minutes. Season with salt, pepper, red pepper flakes, 1 teaspoon of the soy sauce, and 1/2 teaspoon of the fresh ginger. Remove from heat
In a separate large sauté pan, heat 2 more tablespoons of coconut oil on medium high heat and sauté onions, celery, carrots, mushrooms, remaining fresh ginger, and 1 more teaspoon of soy sauce, until veggies are softened, about 5-6 minutes. Stir in peas, season with salt and pepper. Pour veggie mix into chicken pan. Add cranberries and stir.
Move vegetables and chicken to the perimeter of the sauté pan, add remaining coconut oil, and sauté the cauliflower rice on medium high heat until the cauliflower rice starts to slightly brown, about 5 minutes. Season with salt and pepper. Let it sit in the skillet, then flip the cauliflower rice with a spatula a few times. Mix all ingredients, then push ingredients to the side to make an empty space in the center of the sauté pan. Crack two eggs in center space, scramble the eggs, and separate them into pieces. Fold egg pieces into entire mixture. Drizzle in remaining soy sauce and fish sauce, then mix. Add in toasted crushed almond pieces and serve. Season with additional soy sauce or salt and pepper to preferred taste.