This Cauliflower Fried Rice Bowl is a lighter take on the traditional Chinese dish. The cauliflower rice provides less carbohydrates and calories than white rice. It’s loaded with nutritious veggies, protein-packed chicken, and delicious flavor!
What is a Cauliflower Fried Rice Bowl?
A Fried Cauliflower Rice Bowl is a healthy, lightened-up take on traditional fried rice. The flavors and textures are similar, yet without high carb and calorie content. It’s packed with yummy vegetables and chicken.
How to Make a Cauliflower Fried Rice Bowl
To make this recipe, simply wash, dry, and chop all the produce. Sauté all the veggies in cooking fat, starting with the onion. In a separate skillet, cook the cubed chicken thighs. Season well and mix all together. Voila!
What You Need to Make Cauliflower Fried Rice Bowls
The riced cauliflower is what makes this recipe so great! It’s low in carbs and calories, yet loaded with fiber and other nutrients. And in my opinion, it totally satisfies a craving for rice. Score!
Chicken thighs are not only tasty and juicy, but packed with protein! I always choose chicken thighs over breasts because of their higher nutrient content and richer flavor.
Coconut aminos are a staple ingredient in my cooking. It adds a teriyaki-like flavor, which the added sugar of teriyaki sauce. You can find coconut aminos almost grocery stores, but when all else fails, Amazon is a solid bet.
If you can’t find riced cauliflower, you can easily rice it yourself. Add cauliflower florets to a food processor and pulse until a “rice” consistency forms. Be careful to not over-pulse!
Substitutions for Cauliflower Fried Rice Bowl
If you don’t love a nice and juicy chicken thigh, then who even are you? Ha, just kidding! Alternatively, you can use chicken breast or ground turkey instead. If you’re a seafood lover, opt for wild-caught shrimp or scallops to mix it up!
Just because I’m team #cauliflowerrice in this recipe doesn’t mean I don’t also love some sticky, white rice. You can always sub white or brown rice for cauliflower in this recipe. Make the rice as you normally would, before adding it to the skillet.
If you ask me, carrots and sweet potatoes are some of the yummiest foods known to man. And since they are somewhat similar in texture and taste, feel free to swap carrots to for sweet potatoes.
Coconut aminos provide a slightly sweet flavor to this recipe, similar to that of teriyaki, which is why I highly recommend it. Alternatively, you can opt for liquid aminos (like Bragg’s), which is more similar to soy sauce. If you use liquid aminos, you can try adding 2-3 tsp of coconut sugar or honey to slightly sweeten the recipe.
- 2 tbs cooking fat, divided (avocado oil, coconut oil, butter, or ghee)
- 2 lbs chicken thighs, cut into cubes
- 2 cups riced cauliflower (raw or frozen)
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1/2 cup green peas
- 1/2 sweet onion, chopped
- 3 garlic cloves, chopped
- 1/4 cup coconut aminos
- Sea salt to taste
- Black pepper to taste
- In a large skillet, heat 1 tbs cooking fat over over medium heat.
- Saute onions and carrots until cooked (about 5-6 minutes).
- Meanwhile, heat the remaining cooking fat in a separate skillet and add the cubed chicken. Cook over medium heat until cooked through.
- Add cauliflower, celery, and peas to the veggie skillet. Season with sea salt and pepper. Sauté for 1-2 more minutes.
- Add coconut aminos, garlic, and cooked chicken to the large skillet. Mix well.
- Serve warm.