When I tell you guys that this recipe might be the most delicious thing I’ve ever had, I mean it. I had seen recipes for cauliflower fried rice on Pinterest so many times but never made the effort to make it until I started my Whole 30 plan. This cauliflower fried rice is Whole 30 approved, quick and easy to make and can be combined with so many different veggies and spices to fit anyone’s preferences.
Cauliflower & Chicken Fried Rice
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
1 whole cauliflower, riced
1 head of broccoli
3 chopped brussel sprouts
1/2 chopped red pepper
1 tablespoon garlic
Salt & pepper
*Optional cooked chicken breast
In a large skillet, heat olive oil and garlic on medium heat while you prepare the rice.
With a food processor or a cheese grater, shred the cauliflower until it is “riced.” It doesn’t have to be perfect, I actually preferred the few chunkier bits in mine! Dice the broccoli, brussel sprouts, pepper and chicken into bite size pieces and combine everything together in a bowl, mixing the ingredients well before putting them into the hot skillet.
To ensure that the cauliflower doesn’t burn and that the vegetables cook evenly, leave the heat on medium.
Add salt, pepper, and soy sauce. I added the soy sauce one teaspoon at a time to ensure that it was evenly distributed. I prefer less soy sauce but you can always add more!
When the cauliflower has browned and the veggies are cooked through, remove from heat and serve! Add any additional soy sauce, salt or pepper to taste. This was great on its own but would also be great as a side dish!
Some additional options would be to add chopped onion, carrots and peas! Sadly I can’t have any peas until the end of Whole 30 (which is in just a few short days!!!). If you have tried any other yummy fried rice combinations let me know in the comments below!