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Healthy Ground Chicken Fried Rice! Cauliflower rice replaces the grains in this low carb fried rice dish. Naturally gluten free, a good source of veggies and incredibly delicious!
I have to tell you, this healthier fried recipe with ground chicken is my new favorite lunch to meal prep. Quick to make and you can’t even taste the cauliflower. No hint of the flavor or texture.
Everything I share on my blog are meals I eat. Nothing goes to waste! That’s why you don’t see many Vegan recipes on here. While I feel eating more plants is a good thing and I aim to eat 6-8 veggies daily myself, vegan recipes aren’t for me. They’re carbs on carbs on carbs, and my body does not feel good eating that many carbs.
This dish is by far my new favorite go to meal prep lunch and dinner. And, if you are Vegan you just omit the chicken. But gosh, it’s just so good! Did I mention that? It really is!
For this recipe, I used ground chicken breast so the consistency would be similar to the cauliflower rice to make the two blend well together. Any lean ground protein, tofu tempeh or even chicken breast would work well with this recipe.
I also bought prepped cauliflower rice from the store so it was ready to go and I didn’t have to mess with “ricing” it in a blender. A huge meal prep timesaver and I’m all about saving time in the kitchen where you can.
Alright friends, tell me about your diet and where you take shortcuts in the kitchen. Enjoy the recipe!
Chicken Cauliflower Fried Rice
Ingredients
- 1 lb ground chicken breast
- 2 eggs, whisked in a bowl
- 4 cups cauliflower rice
- 1 cup shredded carrots
- 1 green bell pepper, diced
- 2 tablespoons extra virgin olive oil
- 1/4 cup coconut aminos, or low sodium soy sauce
- 2 teaspoons rice wine vinegar, or apple cider vinegar
- 1/2 tablespoon minced garlic
- 1/2 tablespoon ground ginger
- 1 teaspoon pepper
- 4 tablespoons green onions, sliced
Instructions
- Add extra virgin olive oil to a large wok and bring to medium heat. Add ground chicken breast to the wok and sprinkle with black pepper. Cook 3-4 minutes then flip.
- To the pan, add the ground ginger, minced garlic and chopped bell pepper. Toss to combine and continue cooking another 5-6 minutes.
- In a separate, smaller pan add the eggs. Cook at medium heat on one side 3-4 minutes then flip and cook another 2 minutes until set (it should look like an egg pancake).
- Remove from the heat and transfer the egg to a cutting board. Roughly chop the eggs into 1/4 to 1/2 inch pieces.
- To the wok, add the shredded carrots, cauliflower rice, coconut aminos and apple cider vinegar. Stir to combine. Cook another 5 minutes stirring frequently until cauliflower rice is softened.
- Divide into 4 meal prep containers and add sliced green onions.
Notes
- 1/4 of the recipe equals 1 serving.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was great! Everything worked as listed! Thank You!