Cauliflower Chicken Fried Rice

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: liquid aminos

Coconut aminos is lower in sodium and suitable for paleo diets.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier and more versatile.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories.

peas

🥗Healthier: edamame

💰Cheaper: frozen mixed vegetables

Frozen mixed vegetables are often cheaper and convenient.

Wash the head of cauliflower and cut it up into pieces.

Place the cauliflower pieces into a food processor and process until it resembles rice.

Chop garlic, red onion, celery, sweet peppers, and broccoli into small pieces.

Heat olive oil in a large skillet over medium heat.

Add the chopped vegetables (garlic, red onion, celery, sweet peppers, broccoli, and carrots) to the skillet and sauté for about 3-4 minutes until softened.

Remove the sautéed vegetables from the skillet and set aside in a dish.

Add more olive oil (about 2 tablespoons) to the skillet and then add the cauliflower rice.

Season the cauliflower rice with salt and black pepper, and sauté for about 3-4 minutes until cooked through.

Add the sautéed vegetables back into the skillet with the cauliflower rice.

Add 1 cup of chopped chicken to the skillet and mix well with the vegetables and cauliflower rice.

Add 1 tablespoon of gluten-free soy sauce and stir to combine.

Add 2 teaspoons of toasted sesame oil and mix well, tasting to adjust seasoning if necessary.

Add a small amount of dried ginger to the mixture and stir.

Taste the mixture and adjust salt and pepper as needed before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens