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Paleo Chicken Cauliflower Fried Rice

Course Main
Cuisine Paleo
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Author Molly (Spices in My DNA)


  • 4 cups cauliflower rice (I used the 1 lb. bag from Trader Joe's)
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 of a medium yellow onion, chopped
  • 1 tablespoon + 2 teaspoons coconut oil
  • 1 pound chicken breasts, cut into bite sized pieces
  • 3 teaspoons toasted sesame oil, divided
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated or minced ginger
  • 2 eggs, beaten
  • 4 tablespoons coconut aminos (or soy sauce if not paleo)
  • 2 scallions, thinly sliced
  • chopped cilantro and sesame seeds for garnish (optional)


  1. Toss chicken in garlic, ginger, and two teaspoons of the sesame oil. Preheat a large skillet to medium/high heat. Add 1 tablespoon of the coconut oil.
  2. Add chicken and sauté for 5-7 minutes until golden and cooked through. Remove chicken from pan and set on plate while you prepare the rice. Add the remaining two teaspoons coconut oil to the pan. Add the carrots, celery, and and onion and sauté for 2-3 minutes. Add the cauliflower rice and sauté for an additional minute or two.

  3. Make a well in the middle, pushing the rice out to the sides of the pan. Add the eggs to the well and scramble them. Cut them up into small pieces using your spatula. Once cooked through, stir the eggs together with the rice and veggies. Add the chicken, remaining teaspoon of sesame oil, coconut aminos, and half of the scallions. Stir to combine.

  4. Portion onto plates and top with remaining scallions, cilantro if using, and sesame seeds!