Grain Free Chicken Fried “Rice”



Chicken fried rice is one of my favorite take out meals. When I saw a recipe with cauliflower, I was a little bit skeptical that it would taste like the real thing. But I was very pleasantly surprised because I couldn’t really tell a difference! The cauliflower looks just like white rice after you chop it in the food processor. I adapted this from a pork fried rice recipe in Mark Sisson’s new Paleo cookbook– which I got for my birthday and love it! Once the ingredients are prepped this comes together really fast. This is definitely a new low carb favorite I will be making again and again!

Chicken Fried Rice (Made with cauliflower)
Recipe type: Main Dish
Cook time: 
Total time: 
  • 4 tablespoons light olive oil or grapeseed oil
  • 2 or 3 chicken breasts, precooked and cubed
  • 4 or 5 carrots
  • 1 small onion
  • 2 teaspoons minced garlic
  • 1 head of cauliflower, grated in food processor
  • 2 beaten eggs
  • Half of a small bag of frozen peas, or about 1 cup
  • 5-6 tablespoons of tamari, soy sauce or bragg's liquid amino's
  • 1 tablespoon coconut sugar (optional)
  1. Using a food processor or grater, shred the cauliflower so it looks like rice.
  2. Chop up your onions and carrots, sliced thin. (A mandolin works great for the carrots if you have one.)
  3. In a small bowl stir the soy sauce, coconut sugar (if using), and garlic together.
  4. Heat a large skillet over medium heat and add the oil.
  5. Add onion and carrots and saute over medium heat for about 5 minutes.
  6. Then add the cauliflower, peas, and the soy sauce mixture; cook for about 10 minutes.
  7. Then add the chicken and the scrambled eggs, and cook a few more minutes until the eggs are cooked through.


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