Cauliflower Fried Rice is another dish easily made paleo with a trendy clean eating essential; organic riced cauliflower! It was made to be a healthy/grain-free version of the Chinese dish fried rice and cooked in a large batch to help with busy weeks.
Sometimes life gets kinda hectic. After starting this blog, I underwent several breakups (why are they so much harder to deal with as an adult?!), health flare-ups, job changes, etc. Probably the most chaotic was the purchase of new home. It definitely turned out to be QUITE the fixer-upper, but is finally now looking to be in good shape ❤. When I say I had no time >>there was so much manual labor/cleaning to do that I was up until 4 a.m. for several weeks and lost over 10 lbs in a month). Anyways, were a little hectic.
In the midst of all of it, however, I lived off as clean of processed foods as I could in the morning and at night I batch cooked in hopes that it would last days. Breakfast consisted of powdered matcha made the easy way (1 tsp + 16 oz water & shake), KIND bars, and a late snack of KIND fruit bars. Lunch/dinner consisted of quick paleo dishes that made large amounts and could be consumed for days.
This was one of my go-to dishes. With pre-made organic riced cauliflower (one of my favorite clean eating essentials, it can be made in under an hour)! It was made to be a healthy/grain-free version of the Chinese dish fried rice. The fried rice was also made in large quantities to avoid waste/unused produce and feeds a large family or makes leftovers for days.
Hoping this dish helps you stay healthy through a little chaos as well! Here’s to regaining our sparkle together.
Cauliflower Fried Rice
- 2 tablespoons organic olive oil divided
- 16 oz package organic baby carrots sliced
- 1 large sweet onion diced
- 4 garlic cloves minced
- 6 cups (2 – 12 oz bags) frozen organic riced cauliflower thawed in fridge overnight
- 2 eggs (omit for AIP)
- 2 cups cooked diced boneless/skinless chicken breast
- 1 pkg 16 oz organic peas, thawed in fridge overnight (omit for keto, Whole30, AIP)
- Fresh lime juice, sea salt, and coconut aminos (If you live near a Trader Joe’s, please grab your coconut aminos there, its so cheap compared to everywhere else)
- Fresh cilantro
- Green onions sliced
- Heat 1 tablespoon olive oil in a large frying pan. Sauté carrots until cooked, about 8-10 mins. Remove to a separate container.
- Heat remaining olive oil in the large frying pan. Add onion and garlic and sauté for 2-3 minutes or until soft. Mix in cauliflower rice and sauté until hot, about 2-3 additional minutes.
- Beat eggs and add into cauliflower rice. Sauté until solid.
- Add chicken and peas and cook another couple mins until hot. Mix in sautéed carrots.
- Flavor with lime juice (I used a couple tablespoons), coconut aminos (I used almost ½ cup), sesame oil (I used 1 tablespoon) and sea salt (I used 1 teaspoon) to taste. Garnish with fresh cilantro and green onions and serve.