This isn't your average chicken fried rice, my friends. Yes, obviously the cauliflower 'rice' in place of actual rice gives it a healthier feel and pumps up the veg, but where the real magic lies is in the fact that while you certainly could make this for a side dish, it's really meant to be the whole meal! That's right. Chicken fried rice is bomb, but I'm not about to put that much effort into a dish that just ends up becoming a side. Nah... this chicken fried cauli rice is meant to stand on it's own, as a complete one-pan, delicious, comfort-food dinner!
This is a staple recipe I keep in regular dinner rotation -- it's super easy! And with only one pan dirtied, the clean up is too ;)
One-Pan Chicken Fried Cauli Rice (Grain and gluten free, dairy free, egg free)
16 oz cauli rice
1 tbsp evoo
1 tsp toasted sesame oil
1 small onion, diced
3 cloves garlic, minced
1 ⅓ c mixed frozen carrots and peas (or ⅔ c minced carrots, ⅔ c peas)
1 cup cooked, shredded chicken
- (I typically use leftover rotisserie chicken. You could also shred 3 cooked chicken breasts!)
3/4 tsp salt
2 tbsp coconut aminos (or sub 1 1/2 tbsp tahini and a squeeze of honey)
Optional: Chinese 5-Spice and/or sriracha, to taste!
Add the olive oil to a large pan over medium heat and sauté the onion and garlic for 2-3 minutes. Add the rest of the ingredients and cook for 10 more minutes, stirring frequently. If any veggies start sticking to the bottom of the pan, feel free to add a few more dashes of more sesame oil! Also, feel free to jazz this up with spices -- the basic recipe is delicious and kid-friendly as all but some find it a bit bland. If that’s you, throw in some Chinese 5-spice or Sriracha to kick it up a notch!