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This cauliflower fried rice tastes just like the real thing (maybe better!) but it’s much healthier and easy to make at home. 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!
We’re diving in to some good-for-you “take out” once again – this time in the form of Whole30 and Paleo Cauliflower Fried “Rice” with chicken and pork. And by pork, I’m talking thick-cut-sugar-free BACON.
I’m not saying the bacon is mandatory (or am I?!) but rather just a little something extra to make this cauliflower fried rice rock your Paleo/Whole30 world to the absolute max. You can definitely sub in some seasoned ground pork for a similar effect. And now, I’m way, way ahead of myself. Let’s take a step back, shall we?
Back to the beginning. This is the second recipe in a (very unofficial) series of paleo and Whole30 friendly copycat Chinese takeout recipes. The first was this beef & broccoli easy stir fry, and next, well, next is a surprise!
I’m hoping for about 5 total in this “series”, which means I’ll happily take request for the final two in the comments – what are your favorites?! I’m thinking/dreaming about sweet and sour..er..something, and possibly some sweet potato noodle lo-mein. Nothing official yet, so ideas are quite welcome.
For now I’ll go back to focusing on my fried rice. In truth, you need to know that I’m not a cauliflower rice lover. I tried it way back, when I was new to paleo, and I wasn’t all that impressed. Although in hindsight, I think I was steaming it rather than frying and probably not adding enough flavor. Flavor and texture is everything with cauliflower rice in my opinion, especially if you’re trying to get kids, husbands, and any other picky table mates hanging around on board as well.
That’s where all the fun add-ins come in with this fried rice. You have chicken – which you can season to your preference, and pork (bacon or ground pork) carrots, green onion, fresh ginger, garlic, and kale. Yes, KALE snuck in here and nobody questioned it at all. In fairness I’m a die-hard kale lover to the very end and sneak it into many recipes. As long as it’s sautéed or roasted – I’m just not a huge fan of raw kale.
So we have the veggies, the protein, the deliciously smoky bacon, garlic & ginger, but now we need to make it taste authentically take-out. That’s where the magical combination of coconut aminos and sesame oil comes in.
If you haven’t dabbled in coconut aminos yet, you must try it – it’s a coconut-based equivalent of soy sauce and it’s totally Whole30 compliant – the only ingredients are organic coconut tree sap and sea salt. Beautiful! Add in some sesame oil, and somehow that magical combination takes me straight back to scooping heaping spoonfuls of fried rice out those white cardboard containers onto my plate into my mouth. Try it, it does not disappoint!
As with any stir fry, it’s essential to have your ingredients prepped and ready to go prior to turning on the stove. For those of you meal-preppers, this recipe is perfect for you and the actual cook time is fast – just about 10 minutes, including the time needed to fry the bacon.
One note on the cauliflower rice itself – I “cheated” and purchased pre-riced cauliflower, which was in the cut-veggie section of my regular, nothing-fancy grocery store. I’m amazed they now have pre-riced cauliflower and veggie noodles available all over the place now!
That said, “ricing” cauliflower is super easy – simply pulse the florets in a food processor until they resemble the consistency of rice – all of several seconds :). In the recipe, you’ll see I gave measurements both ways – just under 4 cups of rice, or one head of cauliflower, riced. You can’t go wrong even if your measurement is a bit off, this is a very forgiving recipe! I hope you’re hungry and ready to cook – let’s go!
Cauliflower Fried Rice with Chicken & Pork {Paleo & Whole30}
Cauliflower Fried Rice with Chicken & Pork {Paleo & Whole30}
This cauliflower fried rice tastes just like the real thing (maybe better!) but it’s much healthier and easy to make at home. 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 minutesCook Time: 10 minutesTotal Time: 25 minutesCourse:Lunch/DinnerCuisine:Paleo &, Whole30Servings: 4 servings
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Ingredients
1headcauliflowerriced, or 12 oz (came out just shy of 4 cups)4slicesthick sliced paleo bacon chopped into small bite size pieces OR 1/2 lb ground pork*2-3tbsprendered bacon fator other cooking fat of choice (coconut oil or ghee)2eggswhisked4scallionswhite and green parts separated – thinly sliced1large carrot peeled and chopped smallabout 1 cup1large handful kalechopped1inchchunk fresh gingerpeeled and grated (about 2 tsp)3clovesgarlicminced1lbboneless skinless chicken breasts or thighsprecooked (or any precooked chicken you have on hand) and chopped into bite size pieces6Tbspcoconut aminosthis is a paleo and Whole30 friendly equivalent of soy sauce2Tbsppure sesame oilsea salt to taste
Instructions
Have all ingredients chopped and ready to go before beginning.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.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)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.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.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.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!
Recipe Notes
*If using ground pork, I highly recommend seasoning with sea salt, pepper and any other desired seasonings.
Nutrition
Calories: 428kcalCarbohydrates: 10gProtein: 31gFat: 28gSaturated Fat: 8gCholesterol: 175mgSodium: 853mgPotassium: 734mgFiber: 1gSugar: 1gVitamin A: 4245IUVitamin C: 35.2mgCalcium: 63mgIron: 1.4mg
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What I Used To Make My Cauliflower Fried Rice with Chicken & Pork:
Want More Whole30 Meal Ideas? Try One of These!
Beef & Broccoli Easy Stir Fry
One-Pan Crispy Bacon Wrapped Chicken
Bacon Wrapped Pork Tenderloin
Slow Cooker White Chicken Chili with Sweet Potatoes
Crispy Chicken Cutlets
Tell Me!
Have you seen veggie noodles and cauliflower rice pre-made at your local store?
Which copycat Chinese take-out recipes would you like to see?
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