Description
Gluten Free, Dairy Free, Refined Sugar Free
Chicken fried cauliflower rice is better than Chinese takeout – lower calories and carbs, more nutrients and fiber, and WAY better flavor. Keep this recipe in mind next time you get a craving!
Ingredients
Scale
- 1 (10 oz) bag of cauliflower florets
- 1 lb. chicken tenderloins
- 2 eggs
- 1 cup frozen pea/carrot mix
- 0.5 cup bell pepper and onion mix
- 1 1/2 tablespoons teriyaki marinade
- 1 1/2 tablespoons coconut aminos
- Black pepper and cayenne pepper to taste
Instructions
- Cut chicken tenderloins into bite sized pieces (I used kitchen scissors) and put in a bag or tupperware with teriyaki marinade for at least 30 minutes.
- Make cauliflower rice – put florets in food processor and pulse until rice-like. Be careful not to overdo it so your pieces are too small (they will become mushy when cooked).
- Put rice in a large frying pan on the stove over medium-high heat. Add all vegetables, and stir to combine.
- Take your two eggs, crack into a bowl and whisk.
- When rice has cooked for about 10 minutes, lower oven to medium-low heat and create a well in the middle of the pan, add eggs, and cook the eggs (Don’t mix in with the rice until they have almost fully cooked – however it is fine if a little rice gets in).
- While rice is cooking, cook the chicken bites on a skillet until fully cooked.
- Once eggs are cooked, mix in with rice mixture. Return heat back to medium-high heat.
- Add soy sauce to rice and stir to combine.
- Add chicken and pepper, if desired, mix to combine, and serve!
Notes
You can also use a bag of pre-riced cauliflower to make this recipe quicker and easier.
You can sub the coconut aminos for tamari or soy sauce depending on preference and dietary restrictions.
Nutrition
- Serving Size: 1/4 of recipe