My super Asian family will probably roll their eyes when I say this, but ever since jumping on the cauliflower bandwagon, I SOMETIMES (emphasis on the sometimes) prefer it over real rice when I make cauliflower fried “rice.” I KNOW. Who am I?! Just listen before you judge though.
I will be the first to tell you I hated cauliflower when I did my first round of Whole30, but realized it was because I wasn’t seasoning it enough. Cauliflower is great because it soaks up whatever flavor is used to season it. It can seriously be used in any type of cuisine. This cauliflower fried “rice” can easily be made to your preference, and is perfect for any night of the week!
So this recipe calls for shredded chicken, BUT if you made my chicken teriyaki meatballs then you know to add those meatballs into this recipe rather than the shredded chicken. If chicken isn’t your thing, feel free to use another protein for this cauliflower fried “rice”.
Want to make it completely vegetarian? Add more veggies and omit the chicken all together. I hope you’re all sensing a theme with my recipes. I want you to eventually make it your own recipe. I’m here to guide you and make life a little bit easier in the kitchen –whether you’re doing a Whole30 or not!
Cauliflower Fried “Rice”
To make cauliflower rice, place florets in a food processor or blender and pulse until you get rice like consistency.
Pre-heat a skillet over medium-high heat with ghee.
Add in the bell peppers (*feel free to add more diced veggies here) and season with salt & pepper.
When bell peppers start to get tender, add the cauliflower rice, chicken and season with a pinch of salt and pepper. Cook for about 7-10 minutes.
Create a well in the middle of the pan and crack your egg in the center.
Scramble it and then mix it with cauliflower.
Add in your coconut aminos, fish sauce, lime juice and green onions.
Mix until everything is heated through.
Turn heat off, add cilantro and serve with a lime wedges (optional).
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