09.26.19

Ginger-Scallion Chicken Fried Cauliflower Rice

Over the Summer, I shared this absolutely fantastic sesame chicken skewer with ginger-scallion rice recipe perfect for summer-time grilling. Those Chicken Skewers quickly became a favorite for so many of you, so I thought I’d turn it into a more traditional skillet weeknight dinner that is also Whole30 Compliant with this Ginger-Scallion Chicken Fried Cauliflower Rice.

Ginger-Scallion Chicken Fried Cauliflower Rice

Here I took the grilled chicken skewers and deconstructed it so that it is all done in a big skillet or wok. I then added all the essentials for fried rice (but subbed riced cauliflower) for a new, unique take on cauliflower-fried rice that will really spruce up your busy weeknight. 

I love the fresh ginger flavor of this Ginger-Scallion Chicken Fried Cauliflower Rice but I especially love how quickly it comes together for all to enjoy!

Ginger-Scallion Chicken Fried Cauliflower Rice

Ginger-Scallion Chicken Fried Cauliflower Rice
Serves: 2 people
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Ingredients

  • 2 tbsp coconut aminos
  • 1 tbsp rice vinegar
  • 1 tbsp primal kitchen ketchup (or compliant ketchup)
  • 1/4 cup chicken broth
  • 1 tsp tapioca flour/starch
  • 2 tbsp avocado oil
  • 1 tsp toasted sesame oil
  • 1 lb boneless, skinless chicken thigh (trimmed of excess fat and cut into 1/2 inch cubes)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 cloves garlic, minced
  • 1 tsp peeled and finely grated ginger
  • 1 cup scallions, thinly sliced (3-4 scallions) (plus more for garnish)
  • 4 cups riced caulilfower (preferably not frozen)
  • 2 eggs
  • toasted sesame seeds optional, for serving

Instructions

  • In a small bowl, whisk together the coconut aminos, rice vinegar, ketchup, chicken broth and tapioca starch until the tapioca has dissolved. Set aside.
  • Heat the avocado and toasted sesame oil over medium-high heat in a large skillet. When hot, add the diced chicken, salt and pepper. Spread the chicken into a single layer and cook, without touching or tossing, until a deep golden-brown crust forms, 3-4 minutes. Toss the chicken and continue cooking until the chicken is cooked through.
  • Add the garlic, ginger, and green onions and cook, stirring until fragrant-- being careful not to burn, 1 to 2 minutes.
  • Whisk the coconut amino sauce once more then pour into the skillet. Toss until well combined on the chicken (it might be a little sticky, but just continue cooking, it will thin out with the cauliflower).
  • Add the riced cauliflower and continue to cook, stirring, until the rice is just tender, about 4 minutes.
  • Scoot all of the cauliflower rice mixture to one half of the skillet, leave the other half empty. In a small bowl, whisk together the eggs until well combined, then pour into the empty half of the skillet. The eggs should spread into an even layer. Let the eggs cook until they are set like an omelet, 1 to 2 minutes. Then, using the edge of a spatula, chop up the cooked eggs. Toss the cooked eggs into the cauliflower rice mixture until well combined, then remove from heat.
  • Serve in bowls and garnish (optional) with toasted sesame seeds and scallions. Enjoy!

2 Comments

  • Reply
    Charlotte Henry
    October 19, 2020 at 11:17 pm

    Just made this but it turned into a big soupy mess! I had doubled the coconut aminos mixture as I made more chicken (around 3 lbs). Any suggestions?

    • Reply
      thedefineddish
      October 19, 2020 at 11:17 pm

      Sorry to hear it didn’t turn out perfect for you.
      Oddly enough, even though you’re doubling the meat portion I wouldn’t double the sauce component. Since Cauliflower Rice tends to have a ton of moisture the more of it you have the more watery/soupy it can get. I like to be sure there is never too much cauliflower rice in a skillet it steams more rather than sautéing and it just gets super wet. I know it is a bit cumbersome, but perhaps if you double again I’d do it in 2-3 batches to prevent the wet mess! I hope this helps!

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