Meal Prep Chicken Cauliflower Fried Rice! Cauliflower rice replaces the grains in this low carb dish. Naturally gluten free, a good source of veggies and incredibly delicious! Low Carb + Paleo + Gluten Free
I have to tell you, this Chicken Cauliflower Fried Rice is my new favorite lunch 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.
If I had to categorize my diet, I would say it is more paleoish with grains sprinkled in here and there (of course gluten free). The only difference is I feel a lot of Paleo recipes focus on treats and desserts which I consume very much of.
So, yes! All that to say 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 would work or regular chicken breast in 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!
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Chicken Cauliflower Fried Rice
Meal Prep Chicken Cauliflower Fried Rice! Cauliflower rice replaces the grains in this low carb dish. Naturally gluten free, a good source of veggies and incredibly delicious! Low Carb + Paleo + Gluten Free
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 tbsp extra virgin olive oil
- 1/4 cup coconut aminos
- 2 tsp apple cider vinegar
- 1/2 tbsp minced garlic
- 1/2 tbsp minced ginger
- 1 tsp pepper
- 4 tbsp 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 minced 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.
Recipe Notes
1 cup equals 1 serving.
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What I Used For The Recipe
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