One night I was craving Chicken Fried Rice, but the thought of going to a Chinese Restaurant and dealing with all of the nasties involved with that, caused me to create this chicken fried cauliflower recipe. I just did not want to deal with the bad oils, the gluten in the soy sauce, all the carbs and starches from the rice, the factory farmed meat, the possible GMOs, I could go on and on. I do live in San Francisco where people are very accomodating and understanding of all kinds of weird food requests, so I probably could have found a place that used gluten-free soy sauce and I might have been able to find a Chinese Restaurant that was organic if I really tried, but I really didn’t want to deal with all of that.
Even if I was able to find all of that, which is possible in San Francisco, it probably would still have been cooked in bad oils that most restaurants use and rice does have a lot of carbs and it is a grain which I avoid. I have been making cauliflower rice quite frequently and it really works well. This chicken fried cauliflower rice is really great for nights when you are craving carbs but don’t want to eat them. So here is the chicken fried cauliflower rice recipe I came up with.
Chicken Fried Cauliflower Rice
- 1 head Cauliflower
- 1 Carrot
- 4 Green Onions
- 1 clove Garlic
- ½ cup Cilantro
- ½ pound Organic or Pastured Chicken
- ½ cup silvered Almonds
- 3 tablespoons Coconut Aminos (I use this) or Gluten-Free Soy Sauce (like this)
- ½ teaspoon Hiimalayan or Sea Salt
- ½ teaspoon Black Pepper
- 2 Organic or Pastured Eggs
- Grate the cauliflower.
- Finely chop the carrot, garlic, and the cilantro
- Thinly slice the green onions
.- Cut the chicken into small pieces..
- Steam the cauliflower for 15 minutes.
- When the rice is done, place it in a collander and run cold water over it.
- Place the cauliflower in a dishtowel.
- Squeeze all the excess liquid out of it.
- Add the oil to the pan.
- Add the cauliflower, carrot, green onions, garlic, cilantro, chicken, almonds, pepper, and salt to the pan.
- Add the coconut aminos or gluten-free soy sauce
- Saute for 15 minutes.
- Cook the eggs in a separate pan, scrambling them.
- Cut the eggs into small pieces and mix into to the stir fry.
- Serve and enjoy!
I love cauliflower
Good tip for squeezing out the water in the cauliflower. I know I missed that step the first time I made my “rice.” Pinned!
This looks so good. My kids will love it.
This looks delicious ~ I love the ideas. Will make it and i bet it will be a hit!!
Thanks!
I was planning to have rice-less stir-fry later this week, maybe we can try this 🙂
Yum. This looks really delicious and easy!
I’ve been making this all year long and have turned a couple of my coworkers on to it. It is absolutely delicious!!!!! I actually like coconut aminos much better than soy sauce so that works out well!
What kind of oil did you use and how much?
Hi Karen, I used avocado oil. Coconut oil would work as well. I used around 2 tablespoons or so.