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Pineapple Chicken Cauliflower Fried Rice! A simple to make meal packed with delicious flavors the whole family will love. Whole30 compliant, Paleo and incredibly filling! Whole30, Paleo, Gluten Free
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5 from 1 vote

Pineapple Chicken Cauliflower Fried Rice

Pineapple Chicken Cauliflower Fried Rice! A simple to make meal packed with delicious flavors the whole family will love. Whole30 compliant, Paleo and incredibly filling! Whole30, Paleo, Gluten Free
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner, Lunch
Cuisine: Asian
Diet: Low Calorie
Servings: 4 servings
Author: Megan Olson

Ingredients

  • 1 lb ground chicken
  • 1 cup pineapple chunks liquid drained
  • 3 cups cauliflower rice frozen
  • 2/3 cup shredded carrots
  • 2 tablespoons shallot
  • 2 tablespoons garlic minced
  • 1 egg white
  • 1 whole egg
  • 1 tablespoon avocado oil
  • 1 teaspoon rice wine vinegar or apple cider vinegar
  • 1/4 cup coconut aminos low sodium soy sauce
  • 1/4 cup pimentos or sliced roasted red peppers
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1/2 teaspoon chipotle seasoning
  • Salt and pepper to taste
  • 2 green onions for serving

Instructions

  • Preheat a small skillet to medium heat with cooking spray. Whisk together the egg white and whole egg in a bowl then add to the skillet.
  • Cook the eggs to form an omelet in the skillet 2-3 minutes on one side then flip and cook on the other side another 2-3 minutes. Remove from the pan and set aside to cool.
  • Heat a large skillet with the avocado oil to medium heat. Add the shallot, garlic and shredded carrots. Cook 3 minutes until shallots are tender then add the ground chicken. Break up the ground chicken with a wooden spoon and stir it frequently as it cooks.
  • While the chicken browns, stir together the coconut aminos, vinegar, ground ginger, paprika, chipotle seasoning, salt and pepper in a bowl. Sliced the cooked eggs.
  • Once the chicken has browned, add the cauliflower rice, sliced egg and coconut amino mixture to the skillet. Stir to combine and cook 3-5 minutes until cauliflower rice is tender.
  • Stir in the pineapple and pimentos and turn off the heat. Serve immediately with sliced green onions on top.

Video

Notes

Nutrition

Serving: 1serving | Calories: 369kcal | Carbohydrates: 37g | Protein: 25g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 138mg | Sodium: 491mg | Potassium: 1303mg | Fiber: 5g | Sugar: 24g | Vitamin A: 4355IU | Vitamin C: 85.4mg | Calcium: 81mg | Iron: 2.7mg