One-Skillet Whole30 Cauliflower Fried Rice with Chicken

Updated: Apr 13


Adapted Recipe from Rachel Mansfield

Serves Four


The Ingredients

  • 2 lb skinless chicken breast, tenders, cut into smaller pieces

  • 4 tablespoon arrowroot starch (or cornstarch)

  • 4–6 tablespoons sesame oil

  • 1 onion, chopped

  • 2 cups frozen peas & carrots

  • 2 bags of frozen cauliflower rice

  • 4 pasture-raised eggs

  • 4–6 tablespoons coconut aminos

  • Optional toppings: green onion, avocado, sesame seeds


The Instructions

  • In a large skillet heat 1 tbsp sesame oil over medium heat.

  • Using a small plate, coat the chicken with the arrowroot starch. Place in the skillet. Cook chicken for 2-3 minutes/side, or until fully cooked. Remove the chicken.

  • Add another 1 tbsp sesame oil to the skillet and add in the onions, veggies, & cauliflower rice. Stir and cook for about 2 minutes.

  • Add the chicken back into the skillet and top with coconut aminos and mix. Crack the eggs on top of the mixture and cook for 2 more minutes, or until cooked as desired.

  • Top with any additionally toppings, and dig in!

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