Hi friends! Ever tried a new recipe and just loved it?? All through dinner you talk about how you’ll definitely be saving this recipe, writing down your changes to the original, and adding it to the ‘rotation’… but then you got busy.. doing dishes, feeding the dog, shoveling smushed peas into your daughter’s mouth (you know, going on with life) and forget to save the recipe?? Well one day several months ago, the Pilot and I tried a recipe using cauliflower as a substitute for rice and were SHOCKED at how good it was! I remember him saying he would rather have this cauliflower rice any day.. you get the taste of a rice base without any of the empty calories or guilt! The texture is perfect and it absorbs just enough of the flavor from sautéing to be a tasty (and nutritious⇢booyah!) addition to your meal! Annnd a sneaky substitute that won’t leave you jonesing for rice!
*Fixers: Find yourself short on yellow for the day?? This meal is a perfect, carb-free meal choice, packed with green and red!
I still can’t remember what we made that day but I knew I wanted to try cauliflower ‘rice’ again. It’s so quick and simple to make.. even faster than minute rice! (Which, by the way is both super processed AND still takes 10 minutes to cook!) For my cauliflower venture, I Pinterest-searched for ‘cauliflower rice’ and saw several recipes for cauliflower fried rice. Sounded perfect! So after viewing a few recipes for inspiration, I made cauliflower rice as step one.
Here’s all there is to making cauliflower rice:
- Using 1 large cauliflower, wash then cut into florets (the stem won’t turn into ‘rice’).
- Dry the florets in a towel.
- Using a food processor, pulse the cauliflower 5-6 times until small, rice-like pieces are formed. ⇢Don’t overload the processor, you may need to do a few batches.
As a gift for the hubby (because I’m usually perfectly happy sans-meat), I decided to include chicken– so I made a quick teriyaki marinade and tossed it in the fridge for half an hour. To put the cauliflower fried rice together is very simple and only requires one pan! First, cook the chicken (or you could do this last depending when you started marinating). I pan-fried mine but you could also bake it, or boil if you don’t marinate. Move cooked chicken to another plate. Now add a half teaspoon of coconut oil to the pan and scramble two eggs. Move cooked eggs out of the pan.
*Need to speed up prep?? Use a bag of frozen carrots and peas! Saves a little time on the carrots 🙂
With eggs and chicken done, add a teaspoon of coconut (or olive) oil, and then the chopped carrots. Cook carrots a few minutes, then add the green onion, frozen peas, cauliflower rice, fish sauce, soy sauce, and a pinch of salt and pepper. Allow the mixture to saute on medium for 10 minutes, stirring often. Shred chicken, then stir chicken and eggs into the mixture. Serve while warm! We loved a little squirt of sriracha and chopped peanuts over top. A little extra spice and crunch= perfection!!!
Enjoy this carb-free & veg-loaded Chicken Fried Cauli-Rice! Let me know if you try it!! Recipe card and 21 Day Fix breakdown can be found below! xoxo
21 DAY FIX BREAKDOWN:
1.5 GREEN (ALL VEGGIES)
1 RED (CHICKEN, EGGS)
.5 TEASPOON (COCONUT OIL)
- 2 Tablespoon apple cider vinegar
- ¼ cup soy sauce
- ½ teaspoon minced garlic
- 1 teaspoon fish sauce
- CHICKEN FRIED CAULI-RICE:
- 1 pound chicken (2-3 chicken breasts)
- 1.5 tsp coconut or olive oil, divided
- 2 eggs, whisked
- 2 medium carrots, peeled & diced
- 5 green onions, sliced
- 1 cup frozen peas
- 3 cloves garlic, minced
- salt & pepper
- 4 Tablespoons soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon toasted sesame oil
- Prepare chicken- Whisk together marinade ingredients, add chicken to ziploc bag, & top with marinade. Let sit at least 30 minutes.
- Make cauliflower rice in food processor (See detailed instructions above).
- Cook the chicken (pan-fry, bake, or boil). Move cooked chicken to another plate.
- Add a half teaspoon of coconut oil to the pan and scramble two eggs. Move cooked eggs out of the pan.
- Heat a teaspoon of coconut (or olive) oil over medium heat, and then add the chopped carrots.
- Cook carrots 3-4 minutes, then add the green onion, frozen peas, cauliflower rice, fish sauce, soy sauce, and a pinch of salt and pepper.
- Allow the mixture to saute for 10 minutes, stirring often.
- Shred chicken while mixture cooks.
- Stir chicken and eggs into the vegetable mix.
- Serve while warm!
- *Sriracha and chopped peanuts make the perfect additions to top off this meal!