Chicken Cauliflower Fried Rice
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 3 teaspoons of coconut oil, divided
  • 1 lb boneless skinless chicken breast, cubed
  • Pink Himalayan salt, to taste
  • Freshly ground black pepper, to taste
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ½ small onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon minced ginger
  • ½ cup carrots, diced
  • ½ cup frozen peas
  • 2 eggs
  • 1 12oz bag of frozen cauliflower rice (1.5 cups fresh if you make your own)
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon sesame oil
Instructions
  1. Season the chicken with Himalayan salt, pepper, garlic powder, and paprika.
  2. Heat 1 teaspoon of coconut oil in a large skillet over a medium heat and add the seasoned chicken.
  3. Cook for 2-3 minutes, flip and cook for an additional 2 minutes.
  4. Transfer chicken to a plate. It is OK if the chicken is not cooked all the way through, it will continue to cook on the plate and will be added back to the pan later.
  5. Heat 1 teaspoon of coconut oil over a medium heat. Add the onion and saute for 2 minutes.
  6. Add the minced garlic, ginger, carrots, and peas. Saute for 3-4 minutes.
  7. Move the veggies to one side of the pan and crack the eggs on the other side. Gently scramble the eggs using a spatula. As the eggs start to scramble and are no longer liquid start to incorporate them in with the veggies on the other side of the pan.
  8. Remove the veggies and eggs from the pan (I added them to the plate with the cooked chicken)
  9. Heat the remaining 1 teaspoon of coconut oil in the pan over a medium heat. Add the cauliflower rice and saute for 3 minutes.
  10. Add the cooked chicken and other veggies and eggs back to the pan.
  11. Add the soy sauce and sesame oil.
  12. Saute for an additional minute or two until the sauces are evenly distributed and everything is warmed through.
Notes
21 Day Fix Container Equivalents for a 1.75 cup serving: 1 red, 1 green, 1 spoon
Nutrition Information
Serving size: 1.75 cup
Recipe by emily j. goodman at https://emilyjgoodman.com/chicken-cauliflower-fried-rice/