Description
Cauliflower Chicken Fried Rice is an easy weeknight meal that is full of veggies and uses cauliflower instead of white rice!
Ingredients
- 1 Tablespoon Avocado Oil
- 6 Boneless, Skinless Chicken Thighs, Cut Into 1-inch Pieces
- Salt To Taste
- 12 ounces, weight Riced Cauliflower (or 1 Head Cauliflower, Riced In The Food Processor)
- 2 Carrots, Diced (or 1/2 Cup Shredded)
- ½ Red Bell Pepper, Diced
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 2 teaspoons Minced Ginger Or Ginger Paste
- ¼ cups Soy Sauce Or Coconut Aminos
- 1 teaspoon Fish Sauce
- 1 teaspoon Sesame Oil
- 3 Eggs, Beaten
- 2 Scallions, Sliced
Preparation
Preheat oven to 375ºF. Add avocado oil to a skillet on medium high heat. Add chicken thighs, season with salt, and sauté chicken until browned (in 2 batches if necessary).
Remove chicken from the pan and add to a large bowl with cauliflower rice. Add remaining ingredients, except scallions, to the bowl with the rice and chicken. Stir to combine.
Add mixture to an 8×8 casserole dish and bake for 30–40 minutes, or until eggs are set. Remove from oven and garnish with sliced scallions.
Note: Since I serve my food to kids and I am a kid when it comes to spice, I didn’t put anything spicy in the recipe. You could definitely add some Sriracha if you like spice.
Per serving: Calories: 220kcal
