cauliflower fried rice with chicken & porkThis cauliflower fried rice tastes just like the classic dish (maybe better!) but swaps carb-heavy white rice for fiber-rich cauliflower rice. Loaded with flavor, protein, veggies and healthy fats, it makes a great weeknight meal that everyone will love. Paleo, Whole30 compliant, low carb, kid approved!

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4 servings

Recipe author: Michele from Paleorunningmomma.com

INGREDIENTS

  • 1 head cauliflower riced, or 12 oz (came out just shy of 4 cups)
  • 4 slices thick sliced paleo bacon chopped into small bite size pieces OR 1/2 lb ground pork*
  • 2-3 tbsp rendered bacon fat or other cooking fat of choice (coconut oil or ghee)
  • 2 eggs whisked
  • 4 scallions white and green parts separated – thinly sliced
  • 1 large carrot peeled and chopped small about 1 cup
  • 1 large handful kale chopped
  • 1 inch chunk fresh ginger peeled and grated (about 2 tsp)
  • 3 cloves garlic minced
  • 1 lb boneless skinless chicken breasts or thighs precooked (or any precooked chicken you have on hand) and chopped into bite size pieces
  • 6 Tbsp coconut aminos this is a paleo and Whole30 friendly equivalent of soy sauce
  • 2 Tbsp pure sesame oil
  • sea salt to taste

INSTRUCTIONS

  1. Have all ingredients chopped and ready to go before beginning.
  2. Heat a wok or large non-stick skillet over med-hi heat, add the chopped bacon or ground pork*. Cook, stirring, until browned (2-3 mins), then remove to a plate using a slotted spoon, turn off heat.
  3. Pour the rendered fat into a glass bowl for later use. Reserve 2 tsp fat to scramble the eggs. Return heat to medium high and add the eggs, scramble, chop into pieces and remove to a plate (with the bacon is fine)
  4. Keeping the heat on med-med/hi, Add another 1-2 tbsp cooking fat to the pan, then add the chopped kale and carrots and a bit of sea salt, stir to coat and cook, stirring, about 5 minutes to soften.
  5. Once the carrots are fork tender, add the white and light green part of the scallions, garlic and ginger and cook another 2-3 minutes, stirring.
  6. Add the riced cauliflower and stir to coat with the cooked veggies. Add all the coconut aminos and sesame oil and stir to coat, continue to cook another 3 minutes or so, then stir in the chopped chicken, scrambled eggs, and bacon or ground pork, stir and cook another minute, remove from heat.
  7. Sprinkle with a bit more sea salt or coconut aminos to taste, then garnish with thinly sliced scallions (green parts) and serve! Store leftovers in the refrigerator for up to 4 days – it reheats well to bring leftovers to work!

cauliflower fried rice with chicken & pork 2

NOTES

*If using ground pork, I highly recommend seasoning with sea salt, pepper and any other desired seasonings.

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