How pretty is this dish?! Not only is it photogenic, it’s equally as delicious and also grain-free thanks to the cauliflower rice. I have made cauliflower fried rice before, but don’t ever remember it being this good. I loved it so much I ate two huge bowls but didn’t feel weighed down or overly full like I would if I had eaten the real thing. Mitch claims his favorite food is rice, and even he loved this healthy alternative!
I made cauliflower rice for another dish earlier in the week and decided to go ahead and make double so that I could make this a couple days later. I highly recommend making your rice beforehand because it cuts way down on prep work the night you make dinner. Cauliflower rice is an amazing alternative to real rice, but it can be a headache to make. This is mainly because I don’t love using and cleaning my food processor, but maybe that’s just me:)
Once your veggies and chicken are chopped and your rice is made, this is a really simple, fast dish. I decided to use a sweet potato in my fried rice which is definitely unconventional, but I was trying to get a healthy carb into our dinner. This is totally up to you, but it did add a nice sweetness and creaminess to the dish and a nice dose of Vitamin A.
You can garnish with whatever you like, or nothing at all, but we decided on chopped peanuts and it added the perfect amount of crunch. This dish is totally versatile, so play around with the veggies you have on hand, and enjoy this healthy comfort food!
- 2 chicken breasts - chopped
- 1 medium sweet potato - diced
- 1 head broccoli - chopped
- 1 small onion - diced
- 4 eggs
- 1 bag frozen peas and carrots
- 1 head cauliflower - chopped into "rice" by hand or using a food processor
- 1 tbsp coconut oil
- 2 tsp sesame oil
- For the Sauce
- 1/2 c soy sauce - I used Gluten Free Organic Tamari
- 2 cloves garlic - minced
- 1 tsp fresh ginger - minced or grated
- Juice of 1 lime
- Prepare the cauliflower rice by removing the cauliflower florets and chopping by hand until it looks like rice, or pulse in your food processor until rice forms
- Chop the chicken breast into bite-sized pieces and set aside
- Preheat a large saute pan on medium heat then add the coconut oil and sesame oil
- Add the chicken and cook for about 5 minutes - remove the chicken when done and set aside
- While the chicken cooks, prepare and chop your onion, broccoli and sweet potato
- Add the onion, broccoli and sweet potato to your saute pan and cook for 3-5 minutes, then add your cauliflower rice and cook for another couple of minutes
- While your cauliflower and veggies cook, prepare your sauce by whisking all ingredients together
- Make a well in the middle of the saute pan by moving the rice and veggies to the sides and add your 4 eggs
- Scramble and stir until cooked
- Add the chicken, frozen veggies and sauce into the pan and stir to combine
- Let cook for a few more minutes until the frozen veggies are warm
- We served ours with chopped peanuts
- You can make this vegetarian by omitting the chicken
- You can make it vegan by omitting the chicken and the eggs
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