Cauliflower… Where have you been all of my life?! Gosh, the recipes I have made and the healthy substitutions I’ve been able to provide for myself and my family. It truly is an amazing replacement for rice, greasy chicken wings, tortilla chips, pizza crust, etc. There will be so many recipes posted on here for the amazing vegetable that is Cauliflower! Firstly, there is nothing wrong with all of the above ingredients and food varieties, they are delicious. They are however higher in calories and should be eaten in moderation. So if you are looking for more calorie wise options or looking to add additional vegetables into your diet, this is a great way to do it! I absolutely LOVE food and can have some struggles with portion control, so sometimes this is a great way for me to eat a little more without the guilt involved in over consuming calories for the day.

Start with prepping your cauliflower rice. Wash the head of cauliflower and cut into smaller pieces. Add into the food processor until a rice consistency. After that, you’ll put some diced yellow onion into a frying pan on medium heat and fry it in some olive oil with minced garlic. Do this until onion is tender and garlic is fragrant.

Add in your shredded chicken (I use my frozen shredded chicken which I’ve premade, portioned out and froze for quick and easy meals), cauliflower rice and vegetables into the frying pan. Basically all you are doing is softening the cauliflower rice and heating everything else up, so if cooking anything from frozen you may wish to unthaw first or the recipes will take a few minutes longer to cook.
**for vegetables you can use a frozen mix, just one type or fresh. If you are using fresh- steam, microwave in silicone steamer or fry them separately first to ensure cooked through to your liking.
Fry on medium high heat until chicken, vegetables and cauliflower rice are soft and sautéed to your liking (can take up to 10-15 minutes depending on heat).

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Once everything is cooked through, add in 3 eggs and mix until the egg is cooked thoroughly and is scrambled up with the other ingredients. Add in ground ginger, Himalayan pink salt, low sodium soya sauce and seasame oil. After mixed thoroughly, remove from heat, add in sliced green onions and serve. I always add in extra ground ginger because it is one of my favourite spices. It brings such a beautiful taste and smell to this delicious dish.

Chicken Fried Cauliflower Rice

2 tbsp. olive oil
1/2 yellow onion diced finely
1 clove of garlic minced
4 cups cauliflower rice (frozen or freshly made)
1 cup of frozen mixed vegetables (or choose your own fresh and steam them)
1.5 cups of premade shredded chicken (no seasoning)
3 free range eggs
3-4 tbsp. low sodium soya sauce
1 tsp ground ginger (more to taste)
1 tbsp sesame oil
1 green onion finely chopped (optional)

In a large skillet over medium heat, add olive oil and onions. After they start to become tender add in minced garlic and stir until fragrant.

Pour in cauliflower rice, mixed vegetables and shredded chicken. Increase heat to medium high and stir continuously until ingredients are warmed through.

Push rice mixture to one side of skillet, reduce heat back to medium and add in 3 eggs. Once they are scrambled to your liking, combine all of the ingredients and stir in soya sauce, ginger, sesame oil. Stir for another minute and remove from heat. Add green onions on top and serve hot.

Recipe comes together is approximately 15 minutes and tastes just as good as an original fried rice in my books! Serves 4-6 people. Enjoy ❤