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Chicken Cauliflower Fried Rice

This meal is packed with vegetables and flavor. But it won't keep you stuck in the kitchen cooking.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Chinese
Servings 4 people

Ingredients
  

  • 1 bag frozen riced cauliflower thawed
  • 2 TBSP olive or avocado oil
  • 1-2 cloves garlic minced
  • 1/2 medium onion chopped
  • 2 carrots grated
  • 1/2 cup bell pepper chopped
  • 2 cups zucchini and yellow squash chopped
  • 1/2 cup frozen peas thawed
  • 2 eggs scrambled
  • 4-5 TBSP coconut aminos
  • 1 pound chicken breast boneless and skinless
  • 1 tsp fresh ginger grated

Instructions
 

  • Cut the chicken into 1 inch pieces.
  • Add 1 TBSP olive or avocado oil to a medium skillet and cook the chicken over medium heat, turning occassionally.
  • Add the other TBSP of olive or avocado oil to a large skillet.
  • Add garlic, onions, and carrots, and saute for 5-10 over medium-high heat.
  • Add bell pepper, zucchini, yellow squash, and peas to the large skillet.
  • Continue sauteing the vegetables until tender for approximately 5 minutes.
  • Add the riced cauliflower, eggs, ginger, and coconut aminos. Allow the vegetable mixture to cook until the eggs have fully cooked.
  • Add the cooked chicken to the vegetables and mix well.