I couldn’t help but throw the word “healthy” in this title since some people may be put off by seeing the word “fried”, also in the title. I love this meal for so many reasons but my top three are that it’s full of flavor, packed with veggies and you can adjust the ingredients to your liking. I used to put peas in there, but my kids staged a strike, so I swapped those for green beans. It wasn’t a bad replacement to be honest.

Confession, I’ve never made chicken fried rice in it’s true form. This dish has been the only version I’ve ever made. Of course, I’ve tried chicken fried rice but cooking it was never on my list of accomplishments. With that said, if there are key ingredients that you love to enjoy in your chicken fried rice recipes, feel free to throw those into this version! The key here is to keep things on the healthier side. If your version includes different vegetables other than the ones I chose, by all means swap them out! I don’t recommend swapping out the cauliflower rice for white rice if you’re trying to stay on your health food journey.

Ingredients:

• 1 tbsp sesame oil
• 1 tbsp minced garlic
• 2 tbsp coconut aminos
• 2 medium carrots, chopped
• 1 red bell pepper, chopped
• 1 Cup frozen green beans
• 1 bag (16 oz) of riced cauliflower
• 1-1 1/2 lbs chicken breast, diced
• 4 shallots, chopped
• 4 egg yolks (save the whites for tomorrow’s breakfast!)
• 2 tsp tumeric
• salt and pepper to taste
• green onion to garnish

How to prepare:

1. Chop all of your veggies and chicken ahead of time and set aside
2. In a large wok pan, heat your sesame oil, add your chicken, salt and pepper
3. Cook the chicken for 3-5 minutes before using a slotted spoon to remove and set aside
4. Using the oil remaining in the pan, add the shallots and garlic
5. Once the shallots and garlic give off that heavenly smell, add in your vegetables
6. While the vegetables are cooking, heat your riced cauliflower in the microwave, assuming you purchased the steamable bags which I HIGHLY recommend
7. Place a colander in your sink and line with one layer of paper towel
8. Once the cauliflower is done cooking, empty the bag into the paper towel and gently wrap around the rice to expel the moisture
9. Return to your vegetables and when they are about 3/4 of the way cooked, add the chicken back to the pan
10. Take the cauliflower out of the paper towel and into a bowl
11. Stir 4 egg yolks and turmeric into the rice and combine
12. Add the rice in to the pan, mix all ingredients and add the coconut aminos
13. Cook until the rice becomes crispy (or on the crispy side)
14. Plate and top with green onion

I hope you LOVE this as much as my family and I do! Enjoy!

❤️ ME