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Chicken Cauliflower Fried Rice

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a white bowl filled with chicken cauliflower fried rice

Finding simple, healthy, yet tasty meals can be challenging at times. One of the most common things FDNthrive practitioners hear is that clients don’t have time to fix healthy meals. Eating healthy does not need to require hours in the kitchen! So it’s important to have a list of quick and easy meals that you can prepare to keep you out of the drive-thru. This chicken cauliflower fried rice is a quick, simple, and healthy meal that tastes great! It is all done on top of your stove. And it only requires a little bit of prep time to cut up a few vegetables.

We know that not everyone can eat the same balance of carbohydrates, protein, and fat. So we created this chicken cauliflower fried rice for those who are high oxidizers or mixed type metabolisms. We have programs that allow you to discover which balance of macronutrients is best for you. Contact us for more information.

We’ve selected some great, nutrient-dense vegetables for this dish. But if there are any vegetables that you love, feel free to add them! Some other options are bok choy, mushrooms, water chestnuts, asparagus. You can top each serving with some additional coconut aminos and some sesame seeds or cashew pieces for a little crunch!

Chicken Cauliflower Fried Rice

This meal is packed with vegetables and flavor. But it won't keep you stuck in the kitchen cooking.

  • 1 bag frozen riced cauliflower (thawed)
  • 2 TBSP olive or avocado oil
  • 1-2 cloves garlic (minced)
  • 1/2 medium onion (chopped)
  • 2 carrots (grated)
  • 1/2 cup bell pepper (chopped)
  • 2 cups zucchini and yellow squash (chopped)
  • 1/2 cup frozen peas (thawed)
  • 2 eggs (scrambled)
  • 4-5 TBSP coconut aminos
  • 1 pound chicken breast (boneless and skinless)
  • 1 tsp fresh ginger (grated)
  1. Cut the chicken into 1 inch pieces.

  2. Add 1 TBSP olive or avocado oil to a medium skillet and cook the chicken over medium heat, turning occassionally.

  3. Add the other TBSP of olive or avocado oil to a large skillet.

  4. Add garlic, onions, and carrots, and saute for 5-10 over medium-high heat.

  5. Add bell pepper, zucchini, yellow squash, and peas to the large skillet.

  6. Continue sauteing the vegetables until tender for approximately 5 minutes.

  7. Add the riced cauliflower, eggs, ginger, and coconut aminos. Allow the vegetable mixture to cook until the eggs have fully cooked.

  8. Add the cooked chicken to the vegetables and mix well.

Main Course
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