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Cauliflower Chicken Fried Rice

Shopping List

  • 10 medium carrots, peeled & sliced
  • 3 small bunches of broccolini, trimmed
  • 6 cloves garlic, minced
  • 1 tsp pink Himalayan salt
  • 1/4 cup coconut oil
  • 2 lbs. boneless, skinless chicken breasts
  • 1/3 cup coconut aminos
  • 3 10 oz. bags riced cauliflower, frozen
  • 1 cucumber, peeled & sliced

 

Instructions

  • Boil chicken tenders approx. 20 minutes or until cooked throughout.
  • Peel and slice the carrots and garlic. Add 1/4 cup of coconut oil to sauté pan and cook carrots until tender 10-15 minutes (with lid on). Then, add broccolini and garlic..  cook for an additional 5 min.
  • Add frozen cauliflower and cook stirring occasionally, coating with coconut oil.
  • Cut the chicken into bite-size pieces and mix into stir-fry.  Add coconut aminos.
  • Stir until all ingredients are incorporated & hot.
  • Season with pink sea salt & garnish with fresh cucumber slices. Serve immediately.
Try these fun add-ins:
  • Fresh pineapple
  • Sliced Roma tomatoes
  • Cashews
What is the difference between Broccoli & broccolini?
Broccoli is a member of the cabbage family. While most are often used for its large florets, the entire plant is edible.
Broccolini is a hybrid vegetable that is a cross between broccoli and Chinese broccoli.  It has smaller florets, edible leaves and a milder taste than broccoli.