Craving fried rice? Don’t take your chances with takeout…here’s a super-easy way to make healthy chicken fried rice at home that’s both paleo and Whole30 compliant.
Well instead of picking up the phone, just grab your skillet and let’s make the healthiest and best-tasting chicken fried rice ever right on your stovetop in minutes.
This is a great starter recipe for you featuring good-sized chunks of fresh moist chicken. This dish is soy-free too – this recipe uses paleo-approved coconut aminos instead. Not a grain to be found in this one either, that’s a nice fluffy bed of cauliflower rice you’re looking at. (Instead of making your own, I personally like Trader Joe’s Organic Riced Cauliflower. You’ll find it in TJ’s frozen foods section – one package makes about 2 1/2 cups and is usually priced around $2.)
[av_sidebar widget_area=’Lockerdome’ av_uid=’av-2z47eh’]This version is of course paleo, and happens to be Whole30 compliant too. I do use a little sesame oil in this one for that classic Asian flavor everyone loves … just keep in mind there are a lot more omega-6 fatty acids than there are healthier omega-3s in sesame oil, so go easy on it.
So here’s another thing that’s great about this chicken fried rice dish… you can add just about anything you like to it. Don’t get me wrong, I think you’re going to really like this recipe just the way it is. But if you’re feeling a little adventurous, this is one of those you can easily change up by adding different veggies like Chinese cabbage, green peas, mung bean sprouts, or whatever else you like. Just keep in mind if you’re adding frozen veggies, be sure to thaw and drain them before they go into the skillet for best results.
And if you really want to go crazy, try adding different kinds of meats instead of the chicken … ground beef maybe … bacon definitely … ham or sausage would be good too. Or how about some seafood – try this dish with shrimp or even scallops.
So that’s it..take a pass on the local carryout’s chicken fried rice, and make your own healthy version at home in just minutes. Enjoy!
Ingredients
- 1 lb. boneless, skinless chicken thighs -- cut into 3/4-inch pieces
- 2 Tbsp coconut aminos, divided
- 2 Tbsp sesame oil, divided
- 2 Tbsp tapioca flour
- 3 Tbsp olive oil
- 2 eggs, whisked
- 3 garlic cloves, minced
- 1 Tbsp fresh grated ginger
- 1 bunch of scallions, chopped and divided into white and green parts
- 1 cup shredded carrots
- 3 cups pre-cooked cauliflower rice (for convenience try Trader Joe's Organic Riced Cauliflower)
- 1 Tbsp rice wine vinegar
- Salt + pepper, to taste
- Optional: Serve topped with whole fried eggs
Instructions
- Place the cut chicken pieces in a small bowl. Coat with 1 tablespoon of the coconut aminos and 1 tablespoon of sesame oil. Lightly sprinkle with 2 tablespoons of tapioca flour.
- In a large skillet with 1 tablespoon of olive oil over medium heat, scramble the 2 eggs. Remove eggs from skillet and set aside.
- In the same skillet over medium heat, add remaining 2 tablespoons of olive oil. Next add the oiled and floured chicken, plus the garlic, ginger and just the white section of the scallions. Stir frequently until chicken is almost cooked through - around 6-7 minutes.
- Next add in the rice and carrots. Cook another minute then add 1 tablespoon of the coconut aminos, 1 tablespoon of rice vinegar, and 1 tablespoon of sesame oil. Stir everything together for about 1 minute
- Next add the scrambled eggs and the green sections of the scallions to the skillet. Season to taste salt and pepper as needed
- Top with a whole fried egg if desired.