Easy, delicious and incredibly flavourful Chicken Cauliflower Rice Stir Fry is healthy, and so surprisingly GOOD!
Are you on board with cauliflower rice yet? This Chicken Cauliflower Rice Stir Fry is my favourite way to enjoy it.
This dish is very reminiscent of a classic fried rice with a few modifications.
It’s Whole 30 compliant, Paleo, gluten-free, grain-free, and dairy-free.
Cauliflower can be quickly blended to create a rice-like texture. You can use a Vitamix to do this.
You can even find riced cauliflower in most grocery store now! I purchase my cauliflower rice from Costco in the frozen section.
Instead of soy sauce, I’m using Coconut Aminos. Have you tried it before? You can buy it at most natural food stores and it looks so much like soy sauce. The flavour is remarkably similar too but much milder. And there’s a lot less salt! I use it as a marinade for everything these days.
Traditional fried rice often includes peas. I’ve swapped those out for broccoli and asparagus along with carrots and onions. I like to soften the vegetables in the stir fry.
This recipe includes three whisked eggs. Don’t you hate when you have to pick through fried rice to find the eggs? I do. More eggs, please! I wanted the eggs to be a prominent part of this dish and they are.
I’ve included chicken in this dish which means it is hearty enough to enjoy for dinner. You can always leave the chicken out and make it as a side dish too.
I hope you enjoy this recipe as much as we do! If you make it and share your dish on Instagram I’d love it if you’d tag me so I can check it out!
What you need to make this recipe:
Coconut aminos
Garlic powder
Avocado oil
Sauce pan
Chef’s knife
Vitamix
Glass cutting board
Chicken Cauliflower Rice Stir Fry
Ingredients
- 4 large chicken breast chopped
- 2 cups broccoli chopped
- 10 asparagus chopped
- 1 white onion chopped
- 2 carrots peeled and ribboned
- 2 cups cauliflower rice
- ½ cup bone broth
- 2 tbs. garlic powder
- ½ tsp. sea salt
- ¾ cup coconut aminos
- 1 tbs. sesame oil
- 3 eggs whisked
- avocado oil for frying
- red pepper flakes optional
- water to soften vegetables
Instructions
- In a large sauce-pan on medium-high heat, place the chopped chicken breasts. Add a small amount of avocado oil to prevent sticking. Cook for approximatly 10 minutes or until the chicken is fully cooked. Place the chicken in a bowl and set aside.
- In the same pan, place the chopped broccoli and asparagus. Add more avocado oil is necessary. Sautee the vegetabes on medium-high heat. Add water if needed to soften them quicker. I like to add ½ cup at a time. Cook for 10 minutes.
- Next, add in the onion, and carrots for an additional 5 minutes.
- Add the cauliflower rice and chicken and continue to cook.
- Add the broth, garlic powder, coconut aminos, sesame oil and sea salt.
- Add the whisked eggs and mix quickly.
- Top with red pepper flakes and enjoy.
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